PREAMBLE

Here is a dish that I would call a cross between a soup and a stew. It is my version of a tapas dish that used to be served by El Patio, an excellent Spanish restaurant in Croydon that is now sadly closed.

I heartily recommend it, but then I would wouldn’t I?

INGREDIENTS

This should be enough to serve 4 people.

 1lb of Chorizo sausages, cut into 1 inch slices.

 1lb of belly of pork, cut into 1 inch chunks.

 1lb of tinned cannellini beans, drained.

 1½ pints of chicken stock

 1 glass of dry white wine.

 Extra virgin oil

 6 cloves of garlic, peeled and sliced

 Salt and coarse ground black pepper, to taste.

PREPARATION

Have a drink!

COOKING

 Pour a good measure of olive oil into a saucepan.

 Place over a medium heat and add the garlic.

 Sauté gently.

 When the garlic begins to soften add the pork and the Chorizo.

 Sauté until the pork starts to go brown.

 Add the stock and the wine.

 Season and simmer with the lid on for 45 minutes.

 Add the cannellini beans.

 Simmer for a further 30 minutes, with the lid on.

TIPS

This makes an ideal starter or late evening snack, just right for soaking up the alcohol after a night out.

Serve with good quality crusty bread.

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