Chorizo and pork belly with haricot beans

750g Boneless pork belly
Olive oil
130g diced pancetta
1 large onion, chopped
2 cloves of garlic, roughly chopped
1tsp hot smoked paprika
200g chorizo, roughly chopped
400g tin chopped tomatoes
150ml red wine
400g tin Haricot, or cannellini beans, drained and rinsed
a bunch of coriander leaves, roughly chopped

Heat the oven to 160c. Cut the pork belly into large chunks. Heat 1 tbsp oil in a large oven proof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.
Add the pancetta and cook for 2-3 min till golden, then reduce the heat slightly, and add the onion and garlic. Cook for 2-3 min till softened. Stir in the paprika and chorizo and cook for a minute or so. Return the pork to the pan and tip in the tomatoes. Pour in the mine with enough water just to cover – about 350ml. Season, cover and cook in the oven for 2 hours.
Stir in the haricot beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and serve with crusty bread.

This was so good. This was so very very good. This was so tasty that my husband asked if we could please have this for dinner for a week at least. I have to admit, I have a weakness for anything flavored by smoked paprika, and anything with chorizo too, so this dish was made for me.

I found it in a small book called 101 Global Dishes. These books are fun. It’s a whole series, and they are all really tiny, and I’ve found some good stuff in them.

This was easy to make. It takes a while, but it’s all oven time, the work of it is really easy and all up front. Once you pop it in the oven, you can just go about your business.

I can’t say enough good things about this one. I am going to make some non-dinner recipes in the near future, so that I can make this one over and over again.

Do serve it with crusty bread too.