Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
11 hr 12 min
Prep:
8 hr 12 min
Cook:
3 hr
Yield:
6 to 8 servings

Ingredients

Directions

Place beans in a bowl and soak them in water overnight. Add water to over by 2 inches, as beans will expand about twice in size. Next day, drain beans.

In a very large flameproof casserole or stock pot, cook bacon over low heat for 3 or 4 minutes. Add garlic, onions, leek and carrot; cook for 30 minutes, stirring occasionally. Add ham hock, sausages, bay leaves, paprika and beans; add water to barely cover. Bring to a boil, skim off the foam and fat from the top, reduce heat and simmer, partially covered, on very low heat for about 2 1/2 hours, or until beans are tender and juicy. Add red bell pepper 5 minutes before the end of cooking. Remove ham hock and defat surface of stew. Take off meat from ham hock and return it to the pan. Discard bay leaves. Taste for seasoning. Serve warm, preferably from a clay casserole.

Recommended Wine: Sidra (Austrian hard, sparkling apple cider)

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Sauteed Potatoes with Chorizo

Recipe courtesy of Marcela Valladolid

Chorizo

Recipe courtesy of Aarón Sánchez

Chorizo

Recipe courtesy of Cooking Channel

Chorizo

Recipe courtesy of Peter Nosack

Chorizo Puffs (BunUelos de Chorizo)

Recipe courtesy of Pilar Sanchez

Homemade Chorizo

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chorizo Tacos

Chorizo Quesadillas

Recipe courtesy of Rachael Ray

Chorizo Torta

Recipe courtesy of Joey Altman

Browse Reviews By Keyword

          Latest Stories