I have not made this for a long time and the poor winter weather followed by the poor weather forecast for the next two weeks prompted me to make a deeply flavoured, sweet succulent stew to be sucked and savoured and the plate licked clean. This sounds a little like bringing a pig to a trough and judging from the noises in my kitchen this evening, it was something similar. I have also substituted the ham in this recipe with chicken pieces (the skin on), browning the skin on the chicken well before adding the rest of the vegetables.
To feed 4-5:
1 ham/bacon, about 1kg in weight
2 tins of butter beans, rinsed well
2 tins chopped/plum/cherry tomatoes
2 onions, roughly chopped
2 large sprigs thyme
2 large garlic cloves
2 pinches of sea salt
2tblsps olive oil
1 tsp smoked paprika
100g spicy Spanish cooking chorizo, cut in chunks at an angle
2 large organic carrots, scrubbed clean and in large chunks at an angle
Firstly cut the fat off the ham in one or two bits.
Warm, the olive oil in a heavy casserole dish with a secure lid. Add the thyme and then the fat. Cook for a few minutes until the oil if flavoured with the fat.
Add the onions and soften in the oily fat for a 5 minutes. Add the carrots and whole garlic cloves and cook for a few minutes.
Then add the rinsed beans, tins of tomatoes and the chorizo along with another sprig of fresh thyme.
Take the raw ham and place it well into the vegetable sauce and ensure that it is well embedded. Add 150ml cold water, just enough to almost cover the ham.
Bring to the boil, place the lid on and cook on a low but continuous heat for one and a half hours.
To serve you can remove the ham, slice it into thickish slices and return it to the pot. Serve with crusty bread and a glass of wine.
This does not look like much in the photographs, but it is a warming, richly flavoured supper for an evening indoors, out of the cold wet weather and away from everyone.