White Bean And Chorizo Stew With Orange And Olives - cooking recipe

Ingredients

1 1/4 cups dried navy beans
8 oz pancetta or bacon, chopped
2 tbsp olive oil
1 large onion, coarsely chopped
2 None carrots, peeled and cut into rounds
1 stick celery, trimmed and sliced
3 cloves garlic, thinly sliced
1 None handful herbs (bay leaves, sprigs of thyme, sage, parsley stalks, rosemary), tied together with string
1/2 cup red wine
2 cups vegetable or chicken stock
14 oz fresh chorizo sausage
1 None orange, peel finely grated
5 oz Spanish piquillo peppers, drained and chopped (or 1 large roasted red pepper, peeled, seeded and chopped)
1/2 cup kalamata olives, pitted
2 tbsp chopped flat-leaf parsley

Preparation

Soak the beans in plenty of cold water overnight. Drain.
Place the bacon and 1 tbsp of oil in a large heavy-bottomed saucepan on medium heat. Cook until the bacon is crisp. Add the onion, carrots and celery. Reduce the heat to medium; cover and cook gently for 10 mins until the vegetables are softened. Add the garlic, the drained beans and the bundle of herbs.
Pour in the wine, stock and 1/2 cup water. Season to taste. Bring to a boil. Reduce the heat to low; cover and cook gently for about 1 hour, or until the beans are tender, adding more water if necessary during cooking.
Fry the sausages in a small skillet in 1 tbsp of oil. Transfer to a cutting board and slice. Season the beans. Stir in the sausages and the orange peel.
Arrange the peppers, olives and parsley over the top. Serve immediately.