Spanish Bean and Pork Stew

• 9 oz (250g) chorizo or andouille
• 9 oz (250g) morcilla (Spanish blood sausage) or garlic sausage
• 9 oz (250g) slab bacon or pancetta, rind removed
• 1 tbsp olive oil
• 1/4 cup hearty red wine
• Two 15oz (420g) cans white kidney (cannellini) beans, drained and rinsed
• Pinch of saffron threads
• 1 bay leaf
• 2 cups chicken stock

1. Cut the sausages and bacon into 2in (5cm) chunks.
2. Heat the oil in a large casserole over medium-low heat.
3. Add the sausages and bacon, and cook, stirring occasionally, for about 3 minutes.
4. Increase the heat and pour in the wine.
5. Boil about 2 minutes, until reduced by half.
6. Stir in the beans, saffron, and bay leaf, then enough chicken stock to barely cover.
7. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.
8. Serve hot.
9. Variation
10. Dried Bean Stew
11. Soak 8oz (230g) dried white kidney beans in cold water to cover overnight in a medium saucepan.
12. Drain, add fresh water to cover, and bring to a boil.
13. Cook for 10 minutes.
14. Skim off any foam, lower the heat, cover, and simmer for 23 hours, or until the beans are tender; add hot water to keep the beans barely covered.
15. Drain.

andouille, morcilla, bacon, olive oil, hearty red wine, white kidney, threads, bay leaf, chicken stock

Taken from www.cookstr.com/recipes/spanish-bean-and-pork-stew (may not work)