This Iberian Pork and Bean Stew is a rich and hearty dish inspired by the robust flavours of both Portuguese and Spanish cuisines. Featuring tender chunks of pork, smoky chouriço, and an array of wholesome beans, it embodies the essence of the Iberian Peninsula. The combination of paprika, herbs, and slow-cooked pork brings warmth and comfort, making it a perfect meal for a family gathering or a cozy night in. Whether served with nutty brown rice or on its own, this stew offers a satisfying depth of flavour that celebrates traditional Iberian cooking.
This dish captures the rich, hearty flavours of Iberian cuisine, combining tender pork, savoury chorizo, and beans in a comforting stew.
Ingredients
- 2kg pork stewing meat, cut into chunks
- 100g smoked bacon, cut into small cubes
- 200g traditional chouriço, cut into thin slices
- 200g black chouriço (negrito), cut into thin slices
- 1 large onion, chopped
- ½ garlic bulb, cleaned and thinly sliced
- 2 celery sticks, thinly sliced
- 3 large carrots, 1 grated and the other 2 cut into small cubes or slices
- 1 chilli, thinly sliced (optional)
- 1.5kg assorted cooked (or tinned) beans (e.g. black beans, butter beans, chickpeas)
- 400g tinned chopped tomatoes
- 125ml tomato purée
- 3 Tbsp pepper paste (optional)
- 5 bay leaves
- 1 Tbsp coriander seeds
- 2 tsp black peppercorns
- 1 Tbsp dried thyme
- 1 Tbsp smoked paprika
- Salt to taste
- Oil for frying
- Fresh chopped parsley and chillies (optional) for garnish
- Cooked rice (brown rice works well with this dish)
Method
Toast the spices: Dry fry the coriander seeds and black peppercorns in a small pan until fragrant. Set aside to cool, then grind in a pestle and mortar or spice grinder.
Fry the chouriço and bacon: Heat a large pot over medium heat with a dash of oil. Add the traditional chouriço and bacon, and fry for about 5 minutes, stirring frequently.
Brown the meat: Add the pork chunks, mix well, and cook for 10-15 minutes, stirring often.
Cook the vegetables: Add the onion, garlic, celery, chilli, and grated carrot. Stir and cook for another 10 minutes.
Combine with beans and tomatoes: Add the beans, tinned tomatoes, tomato purée, pepper paste, black chouriço, sliced carrots, bay leaves, and 2 Tbsp salt. Mix well, reduce heat, and let it simmer covered for at least 90 minutes, stirring every 10 minutes. Adjust the salt as needed.
To Serve
Remove the pot from the heat and let it rest for 15 minutes.
Serve by placing some rice in the center of a plate and creating a well.
Using a slotted spoon, dish the solids into the well. Spoon the sauce around the rice, creating a “moat.”
Garnish with fresh parsley and chillies (optional).
