How to Make Black Bean Stew with Pearl Onions, Black Pork Belly and Chorizo

Ingredients:

1 ½ cups prepared black beans

1 ½ lb. boneless black pork belly, sliced into strips

4 tbsp. extra virgin olive oil

½ lb. pearl onions

1 celery stick, roughly chopped

6 oz. chorizo, cubed

2 tsp. mild paprika

3 cups chicken stock

2 red bell peppers, de-seeded, de-veined and chopped

Sea salt (to taste)

Freshly ground black pepper (to taste)

Step 1:

Preheat the oven to 350 degrees F.

Step 2:

Heat the olive oil in a large sauté pan and cook the onions for 3-4 minutes over medium heat. Add the pork and cook for 8-9 minutes or until browned and slightly crispy.

Step 3:

Add the chorizo and cook for an additional 3 minutes. Sprinkle in the paprika and stir.

Step 4:

Transfer the cooked beans to a large ovenproof baking dish and add the contents of the sauté pan. Mix thoroughly with wooden spoons.

Step 5:

Add the chicken stock to the pan bring to the boil. Pour the chicken stock over the contents of the baking dish and cover with aluminum foil. Bake in the oven for 60-70 minutes.

Step 6:

Stir in the green peppers and recover. Cook for an additional 15-20 minutes. Remove from the oven and allow the stew to cool for about 5-6 minutes before serving.