Recipe Inspiration: Chorizo and Judion Beans with Rich Pumpkin Sauce

Lots of you have already taken advantage of our distribution partnership with Brindisa, the key UK importer of Spanish foods.

Since 1988, Brindisa have been sourcing only the best quality Spanish foods: cheeses, charcuterie, oils, vinegars, nuts, fruit, vegetables, pulses, fish, spices, honeys and other edible treats. 
As suppliers to world renowned emporiums including Harrods, Harvey Nichols and Fortnum & Masons, it is clear to see the quality that they, and now we, can boast.

Already we are stocking several of the most popular lines including chorizos and manchego cheese but with hundreds more of their specialist Spanish products available, please get in touch to discuss your requirements.

If you’re looking for inspiration as to how you might use the range then why not try out this delicious dish from the Brindisa experts…

Chorizo and Judion Beans with Rich Pumpkin Sauce
Serves 4 as a hearty one plate meal

2 Alejandro Barbecoa chorizo hoops
60ml Nuñez de Prado olive oil
(plus a little more for frying the chorizos)

150g pumpkin flesh, cut into 1-2cm chunks
1 medium onion, chopped
2 dried Choricero Riojan peppers, stems and seeds removed and torn into small pieces
1 dried Guindilla Riojan pepper, stems and seeds removed and and torn into small pieces (or use 2 guindillas for a more definite bit of heat)
2 good sized garlic cloves, sliced
600ml vegetable stock
10ml Valdespino sherry vinegar
1 fresh bay leaf, bruised

2 jars El Navarrico judion beans, rinsed and drained
2 medium tomatoes, seeded and diced to garnish
Sprigs of mint leaves to garnish

Heat a little olive oil in a casserole dish and gently fry the whole chorizos until just cooked but still juicy – browning well on both sides. Remove the chorizos from the dish, pour off most of the chorizo fat and put the chorizos to one side.

Turn up the heat to medium, add the olive oil to the casserole dish and sauté the pumpkin, onion, peppers and garlic until the onion starts to soften.

Add the stock, sherry vinegar and bay leaf. Reduce the heat, cover the casserole and simmer until the pumpkin is soft (approx. 20 minutes).

Remove the bay leaf and puree the pumpkin mixture in a liquidiser or food processor before returning the pureed pumpkin mixture into the casserole dish and placing over a medium-low heat. Season if necessary.

Cut the chorizos into 1 cm slices and add to the casserole, then carefully stir in the beans. Heat to serving temperature.

Serve garnished with the diced tomatoes and mint leaves.

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