After what seems like a never ending two weeks of festive celebrations and 6 months of eating very very very little meat, its time to consider what would I like to achieve food wise in 2017.
Over the last 6 months I’ve eaten meat 4 times and had fish 5 times, its always good to review what we eat and if we are actually enjoying the food that we eat. In the summer I did this, as I was not enjoying the taste or the texture of meat, so I decided to “go veggie” which was fairly easy decision for me as my food business at the time was producing vegan food and I’d previously been veggie for 7 years. The news of giving up meat and fish again was received with a mixed bag of reactions, the hubby was supportive and decided that he would join me but didn’t want the label of “vegetarian” as he had just decided to give up eating meat and fish no take on the principles, my mother went into panic mode but calmed down once I reminded that when I visit, I cook anyway. Some friends are meat free, which helped and others were supportive but fearful of my vegetable and pulse loving ways.
I have enjoyed being challenged in my approach to cooking and have regained a love for cauliflower, which I wouldn’t eat at all for the last 12 years but I have to admit I have missed meat and fish. I also have found it incredibly difficult to get decent quality vegetarian food when out at restaurants and also being limited with the options on offer. Maybe if I lived nearer to larger cities I’d have more options available, sadly I don’t and local restaurants are not as innovative in their approach to food as I’d like.
So putting aside my justifications for returning back to eating meat, the hubby and I celebrated New Years Eve with Persian Roast Guinea Fowl with roast vegetables and gravy……….oh my word I HAVE MISSED meat gravy, the meat was ok but the gravy was awesome! As my love for meat gravy had been rekindled, I decided to make a dish I haven’t made in some time mainly due to lack of access to my favourite Spanish products. I was lucky this Christmas as the hubby organised a little order from Brindisa, so it was all systems go for my judion butterbean, chorizo, chicken and piquillo pepper stew. I would like to encourage you to make this dish using the Spanish ingredients listed as they add so much to the dish and provide the most delicious deep flavour that just satisfies the soul.
I hope you enjoy and Happy New Year.
Judion butterbean, chorizo, chicken and piquillo pepper stew
Prep: 15 minutes
Cooking: 50 mins approx.
Ingredients
- 1 660mg jar judion butter beans
- 150g picante cooking chorizo, diced
- 2 large red onion, sliced
- 2 large chicken breasts, diced
- 2 tbsp pimiento choricero (nora pepper) paste
- 1/2 tin piquillo pepper strips
- 4 plum tomatoes, deseeded and chopped
- chicken stock 300ml
- 2 heaped tsp smoked paprika
- 3 large garlic cloves, crushed
- salt and pepper
- 140ml red wine, I used a Marcus de Caceres Rioja
- 2 tbsp tomato puree
- 2tbps fresh thyme, finely chopped
- 2 tbsp fresh parsley, finely chopped
Method
Prep all the ingredients in advance
Over a medium heat place a pan, I like to use a cast iron pan for this recipe but any heavy bottomed pan will do.
Add the chorizo to the dry pan and start to fry, there is no need for oil, as the chorizo will have enough for the dish. Once the oil from the chorizo has come out add the onions and fry until soft.
Add the garlic, pimiento choricero paste, tomato puree, parsley, thyme and smoked paprika to the pan and cook for approximately 3 minutes, if the mixture starts to stick to the base of the pan add a little water and reduced the head slightly.
Add the chicken and seal in the spice, onion and chorizo mix
Then add the tomatoes, cook for a further 3 minutes
When the tomatoes have cooked down add the butter beans, piquillo peppers and red wine, combine all the ingredients in the pan and cook for a further 5 minutes before adding salt, pepper to season and the chicken stock.
Cook for 20 -25 minutes over a low heat
Check the seasoning and serve with some decent sourdough.
Enjoy
The Dish Served 