Morcilla Bean Stew

morcilla.jpg

A winter warming recipe that is easy and light, as well as being a wonderful way to trick your guests into trying Morcilla.

Now for those who don’t know Morcilla de Andalucía is a Spanish blood sausage. Made with back fat, pigs blood, onion, & spices, it has a soft clean flavour. Unlike the more English style blood sausage there is no addition of rice or barley, a pure sausage with a very soft texture. Not the most attractive looking meat but believe us it is very attractive when you eat it.

 

 

INGREDIENTS

  • 350ml vegetable broth (pick up from Pork Ewe)

  • 300g firm potatoes, peeled and cut into 2.5cm chunks

  • 1 carrot, peeled and finely diced

  • 1/2 tin peppers (pick up from Pork Ewe)

  • 6 garlic cloves, peeled and cut in half lengthways

  • 1 tsp oregano

  • 1/2 tsp ground cumin

  • 200g baby spinach

  • 400g white beans or mixed means, rinsed and drained

  • 1 tbsp Arbequina olive oil (pick up from Pork Ewe)

  • 1 pack of morcilla, cut into 1cm slices (pick up from Pork Ewe)

  • Sweet pimentón (pick up from Pork Ewe)

METHOD

  1. In a casserole dish bring the stock to a simmer.

  2. Add the potatoes, carrot, peppers, garlic, oregano and cumin, cover and simmer until the potatoes are tender - approx. 20 minutes.

  3. Stir in the spinach half at a time until wilted, then add the beans; simmer for a further 5 minutes.

  4. Meanwhile heat the olive oil in a frying pan over a medium-high heat; fry the morcilla slices until crispy (and crumbly) – it gets a bit messy.

  5. Fold the crispy morcilla through the beans; check for seasoning.

  6. Serve in bowls, garnished with the pimentón

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