Preparation time : class
Cooking time : class
Fresh bean stew, recipe taken from the book “Préchac Art & Cuisine”, published by members of Préchac Art et Culture.
  • bean stew
  • sausage
  • Beans
  • 1kg of shelled beans
  • 1/3 of a strong chorizo
  • 1/3 of a mild chorizo
  • 1 slice of belly
  • 1 pinch of cayenne pepper
  • Fine herbs (basil, thyme, rosemary, sage, etc.)
  • Salt and pepper
Achievement
  • Brown the beans in a heavy-bottomed casserole with a little olive oil
  • Add the chorizo ​​cut into strips, the diced belly, salt, pepper, cayenne pepper, 2 large glasses of water
  • Cover the casserole dish
  • Cook for 20 minutes over low heat