| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Costa, Del, Nosh | 1 | servings | |
INGREDIENTS
| 1 | lb | Belly pork; rinded, chopped |
| ; into lardons, whole | ||
| ; rind reserved | ||
| 8 | fl | Virgin olive oil |
| 1 | lg | Red onion; chopped fine |
| 1 | Clove garlic; pulped | |
| 1 | ts | Caster sugar |
| 1 | tb | Fennel seeds |
| 1 | lb | Black pudding; (morcilla) in 2 |
| ; halves | ||
| 4 | lb | Cooked chickpeas; (garbanzos) drained |
| 1 | Glass white wine | |
| 12 | Bay leaves | |
| Sea salt/fresh ground black pepper | ||
| 1 | sm | Spri fresh thyme |
| Chopped parsley to serve |
INSTRUCTIONS
Saute the pork belly lardons with whole rind, half the black pudding, cut up, onions and seeds and garlic in hot oil adding a teaspoon of sugar to caramelise the onions and 'melt' the black sausage. After the onion has browned, add the wine, herbs and beans covering the remaining half of the black pudding Shake the pan and cover tightly and simmer, stirring occasionally with a wooden spoon. When soft, stir in the chickpeas. Heat through and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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