This Portuguese-style braise is what happens when you let good pork do the talking. The rendered fat from proper chorizo and bacon creates the base - no need for extra oil if you're using quality charcuterie. I use linguiça when I can get it from the Portuguese market in town, but any dry-cured chorizo will work.
In a heavy-bottomed pan, render the bacon lardons over medium heat for 3 minutes. Add the chorizo and continue cooking for 5 minutes total until both are golden and have released their fat.
Add the diced onion to the rendered fat and cook for 10 minutes until softened and lightly caramelized.
If the pan looks dry, add the olive oil. Stir in the cumin and cook for 30 seconds until fragrant. (Good chorizo and bacon should give you plenty of fat - only add oil if needed)
Add the beans, herbs, and chicken stock. Bring to a boil, then reduce to a gentle simmer.
Cover and simmer for 15 minutes until the beans are tender and the liquid has reduced slightly. Season with salt and pepper.
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