Ingredients
Serves 4Prep: 15 mins
Cook: 40 mins
ΒΌ cup extra virgin olive oil
250 g of slice chorizo, cut into 1.5cm slices
150g thick pork & fennel sausage or morcilla, cut into 2cm slices
Slices pancetta, sliced
2 white onions, finely sliced
1 leek, well washed, white part only, finely sliced
4 garlic cloves finely sliced
1 bunch of thyme finely chopped
4 cups (lL) chicken stock
Large pinch saffron threads
2 x 400g cans butter beans, drained
1 tbsp good quality sherry (optional)
4 slices crusty bread, to serve
Method
Heat 1 tablespoon oil in a large saucepan on high. Cook chorizo for 2-3 minutes, until browned. Remove from pan. Heat 1 tablespoon of remaining oil in same pan on high. Cook sausage and pancetta for 2 minutes, until browned. Remove from pan. Heat remaining oil in pan on medium. Cook onion and leek for 5 mins, until soft.
Return chorizo, sausage and pancetta to pan. Add garlic and thyme and cook for 2 mins, until fragrant. Add stock, 4 cups of water and saffron. Increase heat to high. Bring to boil. Reduce heat to low. Simmer for 15mins, until reduced slightly. Add beans and simmer for 10 mins, until tender. Add sherry, if you like, and season to taste. Serve with lots of bread.