Ingredients
Preparation
- Soak the beans in cold water for at least 5 hours. Once doubled in size, drain and rinse. Place in a large pan with the veggies, season and cover with cold water.
- Bring to the boil, scoop off any foam and reduce heat to a gentle simmer. Cover pan and cook for approximately 1 hour, adding more water if it gets too low. Once tender, strain and discard the cooked carrot and shallot.
- Slice the chorizo in bitesize morsels. Sear in a frying pan over med-high heat for 3 minutes on each side (no fat needed).
- Remove chorizo from pan and set aside on kitchen paper. Use the fat left in pan to sear the onions, garlic and cavolo nero. Cook for about 4 minutes until tender.
- Add the tomatoes and cook for a further 5 minutes until softened.
- Finally, add the cooked beans, chorizo, thyme and stock together with the Skrei. Reduce heat to a gentle simmer and cook for approximately 8 minutes.
- Season to taste and discard the sprig of thyme before serving. Plate simply with the Skrei placed over a good bed of the stew.