Spain's equivalent of cassoulet, this dish encapsulates the best of one-pot cooking: it's rustic and packed with flavour. You'll need to begin this recipe a day ahead.
- 1 smoked ham hock (about 500gm)
- 500 gm dried lima beans, soaked in cold water overnight
- 1 each chorizo and morcilla (see note)
- 2 celery stalks, diced
- 1 carrot, diced
- 5 garlic cloves, bruised
- Pinch saffron threads
- To serve: finely chopped flat-leaf parsley and extra-virgin olive oil
- 1Combine ham hock and enough water to cover (about 2 litres) in a casserole or large saucepan. Bring to the boil, then cook over medium heat, skimming scum from surface and topping up with extra water if necessary to keep covered, until ham is tender and falls from the bone (2½ hours). Remove ham from liquid, break meat into bite-sized pieces (discard bone and skin), then return to liquid.
- 2Drain lima beans, rinse under cold water and add to ham and stock with sausages, celery, carrot, garlic and saffron (beans should be covered by 2cm ham stock; add more water if necessary to cover), then bring to a simmer over medium heat. Remove scum from surface with a large spoon, discard any beans that float to the surface, reduce heat to low and cook until beans and sausages are tender (45 minutes-1 hour).
- 3Remove sausages from casserole, thickly slice and return to casserole. Bring to a simmer and serve scattered with parsley and drizzled with extra-virgin olive oil.
Note Morcilla is a blood sausage available from select Spanish delicatessens.
Drink Suggestion: South American lager. Drink suggestion by Max Allen