Here is a recipe from a part of Spain where they recognise the art of cooking; food that can be enjoyed outside or in the comfort of your own home.
Perhaps it is the historical influence of nearby France, but there can be no doubt that Basque chefs know their onions.
- black beans, 275 grams, soaked overnight
- 675 grams of bacon rashers (boneless)
- 4 tablespoons of olive oil
- 350 grams of baby onions
- 2 celery sticks, thickly sliced
- 150 grams of chorizo, cut into chunks
- 2 teaspoons of paprika
- 1 pint of light chicken or vegetable stock
- 2 green bell peppers, seeded and cut into large pieces
Drain the beans into a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Drain the beans and put in an ovenproof dish. Preheat the oven to 160 celsius or gas mark 3. Cut away any rind from the pork, then cut into large chunks. Heat the oil in a large frying pan and fry the onions and celery for 3 minutes. Add the pork and fry for 10 minutes, or until the pork is browned. Add the chorizo and fry for 2 minutes, then sprinkle in the paprika. Tip the mixture into the beans and mix well to combine thoroughly. Add the stock to the pan and bring to the boil. Then pour over the meat and beans and mix well to combine thoroughly. Add the stock to the pan and bring to the boil, then pour over the meat and beans. Cover and bake for one hour. Stir the green peppers into the stew and return to the oven for a further 15 minutes. Season and serve hot.