Serves:8
Prep time: 10 minutes
Cooking time: 3-4 hours
Soak the beans overnight.
Drain and place in a large casserole with ham hock, shin, stock, onion, bay leaf, chilli and garlic head. You’ll probably need to cut the ham hock in half along the bone or it will stick out above the beans.
Add cold water to cover and bring to the simmer and cook gently for two hours. Add water if the level drops and skim off any froth.
Add the chorizo and mojo picon and cook for another 1½ hours.
Check the seasoning and add salt and pepper to taste.
Remove the garlic, bay leaves, chilli, hock and beef.
Discard the hock skin and bone, chop the meats into chunks and return to the pot.
Squeeze out the garlic and mix it back in.
Serve with greens and crusty bread.
Dry cider would be the local’s choice but a robust red such will do. Our Doble Pasta Cien-y-Pico Garnacha Tintera would be perfect.
0 servings
Serves 8