This Spanish pork and beans stew is rich and flavorful! Pair this with crusty bread or toasted pan de sal to wipe off the delicious sauce off the plate. Try this!
Serves 6 to 8.
INGREDIENTS:
Set A:
- 1 cup white onion, chopped
- 1 head garlic, peeled
- 1 cup chorizo de Bilbao or smoked bacon, cut into bite-sized pieces
- 6 pieces ripe tomatoes, diced
- Fish sauce, to taste
Set B:
- 1 1/2 cup dried white beans, soaked in water overnight
- 1 piece pork hock (pata) (1 1/2 kilograms), whole or cut into chunks
- 4 pieces laurel leaves
- 6-8 cups water
- 1 teaspoon whole peppercorns
- 1 pack (200 grams) Filipino Style Tomato Sauce
Chef Tatung’s Tips:
- Add a glass of white wine and some dried herbs into the pot for more flavor. Drizzle with some good olive oil when serving.
- You can also add a tablespoon of mild smoked paprika powder while sautéing the onions, for a sweet smoky aroma.
- During the Christmas season, you may boil along with the pork and beans which would add a whole new flavor dimension to this dish.
