Macedonian Bean Stew

Recipe by: Kim February 24, 2020 Pork

Description

Begin the day before you plan to cook this dish by soaking the beans overnight in a bowl of water. Do not add salt to the water at this stage, or when cooking - since this will cause the outer shell of the beans to toughen and prolonging cooking time. Then, when youâ€™re ready to go, get all of your ingredients ready and chopped. Take care to dice the peppers especially small, as youâ€™ll want them to virtually disappear and melt into the sauce later on. The beans are best served with a side salad and lots of fresh crusty bread. You can also even experiment with leftovers, making a kind of bruschetta by layering them on top of the bread and adding a dollop of quality olive oil.

Ingredients

1 lb cannellini beans, dry
2 onions, chopped
7 oz cherry tomatoes, halved
1 red and 1 green finger peppers, finely chopped
4 cloves garlic, roughly chopped
14 oz chorizo, sliced into about 1" pieces
1 tbsp paprika
1-2 tbsp flour
1 tbsp dried mint
1 tbsp parsley
Olive oil

Garnish:
Handful of parsley, chopped
Salt and pepper

Directions

Prepare the beans:
Soak beans in water overnight.
Boil the beans with onions, peppers, tomatoes and garlic until tender. This could take anywhere from 2-3 hours depending on the age of the beans. This step can also be done in a pressure cooker, taking around 1-1.5 h.

Prepare the sauce:
Heat a little olive oil (1 tbsp) in a large and deep saute pan or cooking pot.
Once hot, add sliced chorizo and stir to render off the fat.
Add paprika and flour, and stir vigorously to form a roux.

Combine the beans with the sauce:
Stir in the boiled beans including the liquid and aromatics.
Stir in dried mint and chopped parsley. Season with salt to taste.

Bake:
Transfer everything to a baking dish.
Bake uncovered for an hour at 350F or 180C.

Serve:
Allow to cool, at least for an hour or if you can wait until the next day, even better.Serve in the ceramic dish in which it was baked with a side salad and crusty bread.

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