Recipe

Butter Beans With Chicken And Chorizo Recipe

Add Step-by-Step Photos	J00z76 / All my dishes 1 year, 9 months ago A version of the traditional Spanish "fabada", made with easily-found ingredients. This bean casserole freezes nicely, and while it takes a while to organise, it is relatively easy to do. Prep:30m Cook:120m Servings:4	J00z76
	butter beans easy chicken chorizo

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Ingredients

400g butter beans

1 large onion

1 chicken in quarters

2 chorizo sausages

2 large cloves of garlic

2 bay leaves

2 tsp paprika

1/3 litre white wine

Olive oil

Butter

Directions

Soak the beans overnight, according to package instructions.

Chop the onion and garlic, and fry them in a bit of oil and butter. Add the bay leaves, and cook over a low heat until they become transparent. Do this in a casserole, which will be used to cook the whole dish.

Brown the (seasoned) chicken quarters in a pan with hot olive oil. Transfer to the casserole.

Fry the chorizo (chopped to bits) in the pan where you fried the chicken. You might want to skim some of the fat before adding the chorizo to the casserole.

Add the white wine to the pan and heat it up, folding it into the casserole.

Add the beans and water (or stock) to the casserole, so that the whole dish is covered, and bring to a simmer. Cover and cook on a medium fire for around two hours.

Check that the beans are tender and fully cooked. If the broth evaporates too quickly, add some more.

You should carve the chicken pieces prior to serving.

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Comments

alfredo 1 year, 8 months ago said:
Mmmmhh! Seems better than "Fabada Litoral" :D

kateyb1 1 month, 1 week ago said:
I made this recipe tonight, i used a venison chorizo i got at the farmer's market (hardly any fat in the pan after frying, which is a big plus). i also used a little veggie stock mixed with the white wine for additional moisture and served it with brown rice. was lovely - five forks!

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Alterations

j00z76 1 year, 9 months ago said:
Now that I think of it, any kind of meat could be used instead of chicken, which is what I had around at the time. Having pork ribs (specially the dry cured ones) would be really nice!

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