Chorizo & pork belly with haricot beans

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Results 101-120

• honeybee

  28 January 2011

  honeybee rated and commented on this recipe

  

  Would definitely make again. Very satisfying having it stewing away all afternoon. Made olive foccacio to go with it - also very easy.

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• honeybee

  28 January 2011

  honeybee commented on this recipe

  Would definitely make again. Very satisfying having it stewing away all afternoon. Made olive foccacio to go with it - also very easy.

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• Jo

  31 January 2011

  Jo commented on this recipe

  OMG! Absolutely lush! Husband said the only words to describe this were 'deep' and 'unctuous' and I agree. I'm not keen on beans of any kind so used a whole green pepper instead. The ratio of ingredients was very different as I was cooking for 2 but still used 400g tomatoes. I use a 'chorizo picante' from Waitrose which I love anyway, but this added a tiny bit of spice. Had this accompanied by crusty rolls which was perfect. Will definitely be making this again, and doing various alterations as I feel like it. (NB: Belly pork isn't necessary - lovely! But I'm sure most cheap cuts of pork would have the same effect. Looking forward to trying chicken as suggested???)

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• Jo

  31 January 2011

  Jo rated and commented on this recipe

  

  Didn't put star rating - obviously a '5' from me! NB: First time I've cooked anything from this site that has been so good I've felt I have to review it! [V.Spanish by the way!]

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• vallaw

  02 March 2011

  vallaw commented on this recipe

  Try this with chick peas instead of haricot beans. I do this in a slow cooker and it's fantastic.

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• vallaw

  02 March 2011

  vallaw commented on this recipe

  Try this with chick peas instead of haricot beans. I do this in a slow cooker and it's fantastic.

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• Will

  31 March 2011

  Will rated and commented on this recipe

  

  Made this last week and making it again today. It's a yummy winter warmer. I serve it on a bed of boiled wild brown rice.

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• mother*ship

  25 June 2011

  mother*ship rated and commented on this recipe

  

  This is a really great recipe that succeeds in turning a cheap cut into something delicious! I drained off the fat after I'd fried the belly pork and used 1 can of cannellini beans and another of kidney beans and served it with some homemade bread, yum!

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• Heidi

  01 July 2011

  Heidi rated and commented on this recipe

  

  I regularly make this in the slow cooker, I miss out the pancetta though because it ends up too salty otherwise. You don't miss it though.

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• janet

  20 July 2011

  janet commented on this recipe

  I have made this recipe more than once and it just keeps getting better and better - can thoroughly recommend it.

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• ERm

  21 August 2011

  ERm rated and commented on this recipe

  

  really nice - I used chopped smoked bacon instead of Pancetta - I also used normal paprika and just added a pinch of chilli powder - what can I say, looked and tasted fantastic !!

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• lizzamitch

  26 August 2011

  lizzamitch rated and commented on this recipe

  

  Really good recipe with good strong flavours.

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• Janeabella

  20 September 2011

  Janeabella rated and commented on this recipe

  

  would definatley make this again, really enjoyed it, even my son who is a fussy eater enjoyed it

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• amybeesting

  03 October 2011

  amybeesting rated and commented on this recipe

  

  I made this for my boyfriend and he loved it. I added a couple of birdeye chillis to give it a bit of a kick- it's so easy to make.

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• Fluffy

  11 November 2011

  Fluffy rated this recipe

  

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• Jane

  11 November 2011

  Jane rated and commented on this recipe

  

  Brilliant supper dish with friends - easy to make and very tasty. I used shoulder pork instead of belly pork as it is not quite so fatty but still inexpensive. I also added about one eighth teaspoon of chilli flakes just to add a little extra heat. Served it with mashed potatoes carrots and peas

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• shaz

  14 November 2011

  shaz rated and commented on this recipe

  

  Absolutely delicious. A very rich hearty stew. I served this with lots of bread to soak up the unctuous sauce and a sherry vinagrette salad to cut through the richness. I would add another tin of beans next time

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• shaz

  14 November 2011

  shaz commented on this recipe

  Absolutely delicious. A very rich hearty stew. I served this with lots of bread to soak up the unctuous sauce and a sherry vinagrette salad to cut through the richness. I would add another tin of beans next time

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• Jenie

  22 November 2011

  Jenie rated and commented on this recipe

  

  Had friends round for a casual Sunday Supper and thought this looked perfect! Was initially worried when reading the comments about the amount of oil as I didn't have time to make the previous day, however it was fine! Yes it was a bit oily but only in a good way :) I browned off meat and onions then cooked in slow cooker (without adding any of the water) for 7ish hours on low, adding the beans (Haricot and Butter) and removing lid for last 1.5hrs. Served with warm ciabatta and a mixture or sauted savoy cabbage and petit pois. Went down an absolute treat with a couple bottles of red (four of us easily polished off the lot, "oink oink!") and will certainly be making many more appearances in my kitchen!

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• Weeflea

  14 December 2011

  Weeflea commented on this recipe

  Loved this recipe, the slow cooking made the pork 'melt in your moouth fantastic'. I served it with stir fried curly kale and crust bread... It is a certainty that this will appear on our menu again!

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Ingredients

• 750g piece of boneless pork belly , skin removed
• olive oil
• 130g diced pancetta
• 1 large onion , chopped
• 2 garlic cloves , roughly chopped
• 1 tsp hot smoked paprika
• 200g chorizo , roughly chopped
• 400g tin chopped tomatoes
• 150ml red wine
• 400g haricot or cannellini beans , drained and rinsed
• a bunch coriander

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 2 hrs 30 mins

Ingredients

• 750g piece of boneless pork belly , skin removed
• olive oil
• 130g diced pancetta
• 1 large onion , chopped
• 2 garlic cloves , roughly chopped
• 1 tsp hot smoked paprika
• 200g chorizo , roughly chopped
• 400g tin chopped tomatoes
• 150ml red wine
• 400g haricot or cannellini beans , drained and rinsed
• a bunch coriander

Per serving

594 kcalories, protein 39.2g, carbohydrate 13.6g, fat 41.1 g, saturated fat 15.4g, fibre 3.4g, salt 2.38 g

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