Easy<\/p>\n
Approximately 220<\/p>\n
4 people<\/p>\n
15 minutes<\/p>\n
1 hour 30 minutes<\/p>\n
13 hours 45 minutes<\/p>\n
Discover a comforting and flavorful recipe that perfectly blends the delicious Tarbais beans with the spicy undertones of chorizo. This stewed dish, enhanced with a creamy tomato sauce, is ideal for fall or winter evenings. Start the preparation the day before to allow the beans to fully develop their creamy texture while enhancing the depth of flavor with the combination of smoked bacon and garlic.<\/p>\n
For 4 people:<\/p>\n
– 280g of dry Tarbais beans
\n– 1 bay leaf
\n– 3 sprigs of thyme
\n– 80g of chorizo (mild or spicy, to taste)
\n– 1 onion
\n– 3 tablespoons of olive oil
\n– 50g of smoked bacon
\n– 200ml of tomato sauce
\n– 1 clove of garlic
\n– A pinch of salt
\n– A pinch of pepper<\/p>\n
1. The night before: Cover the Tarbais beans with about two and a half times their volume of water and leave them until the next morning.<\/p>\n
2. The next day: Drain and rinse the Tarbais beans. Bring a large pot of water to a boil and add the beans. Include a bay leaf and a few sprigs of thyme and let simmer for 1 hour. Drain and set aside.<\/p>\n
3. Peel and chop the onion. Heat 3 tablespoons of olive oil in a large pot. Gently fry the onion, then add the bacon, sliced chorizo (skin removed), and the peeled, germ-free garlic clove chopped into small pieces. Cook for about ten minutes before adding the reserved Tarbais beans and pouring in the tomato sauce.<\/p>\n
Let it simmer for about twenty minutes before serving. Enjoy this warm and hearty meal on a chilly evening, perfect for gathering around the table with loved ones.<\/p>\n\n\n