White Bean And Chorizo Stew With Orange And Olives

• 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

1. Soak the beans in plenty of cold water overnight. Drain.
2. 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.
3. 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.
4. 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.
5. Arrange the peppers, olives and parsley over the top. Serve immediately.

beans, bacon, olive oil, onion, carrots, celery, garlic, handful herbs, red wine, vegetable, sausage, orange, spanish piquillo peppers, kalamata olives, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/33862 (may not work)