Spanish Pork & Beans
This dish couldn’t be simpler. We’re going to grill some super fresh pork sausage from our local butcher and pair it with a pan of giant white beans cooked low and slow over the coals until they become incredibly creamy and crispy all at the same time. These beans will turn you into a convert if you’re not already into this wholesome nutritious protein pack and sustainable superfood.
Creamy, crunchy, crispy – all at once! Yum. Thanks to Claudia Roden and Jeff Koehler for the inspiration!
Ingredients
Instructions
Prick the sausage all over with a fork to prevent it from exploding on the grill.
Coat the sausage with olive oil to prevent sticking.
Place the sausage on the grill and cook until done, flipping it over as needed.
Once cooked, remove the sausage from the grill and cover it with foil to let it rest.
In a cast iron pan, heat olive oil and add sliced garlic. Cook until fragrant.
Add the rinsed and drained white beans to the pan, spreading them out in an even layer.
Pour enough vegetable stock or water into the pan to cover the beans.
Let the beans cook, stirring occasionally, until the broth has cooked off and the beans are creamy on the inside with a crispy exterior.
Cut the grilled sausage into desired pieces.
Plate the creamy white beans alongside the sausage.
Serve with alioli and other tangy side dishes.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
