Mahnke Family RecipesChorizo, Flageolet and Savoy Cabbage Casserole
Ingredients
- 1⁄2 lbs / 175 g dried flageolet beans, soaked overnight in water (or 2 cans of tinned)1⁄2 lbs / 175 g dried flageolet beans, soaked overnight in water (or 2 cans of tinned)
- 2 T / 24 g olive oil2 T / 24 g olive oil
- 1⁄2 lbs / 200 g chorizo, thickly sliced and quarters1⁄2 lbs / 200 g chorizo, thickly sliced and quarters
- 6 rashers smoked streaky bacon, chopped6 rashers smoked streaky bacon, chopped
- 1 t paprika - optional1 t paprika - optional
- 1 med red onion - halved and sliced fairly thin1 med red onion - halved and sliced fairly thin
- 1 clove garlic - crushed1 clove garlic - crushed
- 400 ml / 400 g chicken or vegetable stock400 ml / 400 g chicken or vegetable stock
- 1⁄2 lbs / 200 g waxy potatoes (like Charlotte) cut into 1 cm rounds and blanched (8 min in boiling water)1⁄2 lbs / 200 g waxy potatoes (like Charlotte) cut into 1 cm rounds and blanched (8 min in boiling water)
- 1⁄2 savoy cabbage, core removed and sliced into 1 cm slices1⁄2 savoy cabbage, core removed and sliced into 1 cm slices
- 1 t salt and pepper to taste1 t salt and pepper to taste
I grew these beans on the allotment and this was our favourite way to eat them.
Method
- Rinse soaked beans and put in large pan. Fill with cold water and boil for 10 minutes (same with tinned beans). Reduce heat to a simmer and cook for 1 1/2 hours (only 1/2 hour for tinned) until the beans are tender. You may need to add more water.
- Gently heat the olive oil in a large pan. Add the chorizo and fry for a few minutes until the red oil is released. Stir in the chopped bacon and fry for 5 minutes until golden brown. Add paprika if you want more red.
- Add the onions and garlic and cook for another 5 minutes over medium high heat.
- Pour in the stock and add the blanched potatoes and beans. Bring to a boil.
- Add the cabbage and simmer for 15-20 minutes until the cabbage is cooked.
- Serve in large bowls with crusty bread and soft cheeses.
Servings
4-6
Category
Prep time
20 minutes
Cooking time
45 minutes
Author
Gordon Ramsey