Tuesday, 11 November 2008

Food, Music, Food, Music, Food, Music, Food, Music, Ad Infinitum...


What I love about this dish is the comfort it brings to my soul. The combination of chorizo and cayenne pepper is one spicy duet that I can never say no to. And now that autumn is about to forsake us until next year (cue tears) and winter is finally making its presence known, I need this type of cozy dish to keep me warm during these long cold nights.

Pinto bean, black bean and chorizo soup courtesy of Allegra McEvedy in The Guardian

75g dried pinto beans
75g dried black turtle beans
250g good-quality raw chorizo sausages
3 tbsp extra virgin olive oil
1 tsp ground coriander
1 tsp cayenne pepper
1 red pepper, medium diced
3 cloves of garlic, sliced
1 medium red onion, thinly sliced
1 x 400g tin of tomatoes
1-1.5l chicken stock
1/5 savoy cabbage, chopped
A big handful of coriander, chopped
Salt and pepper
Soak the pinto and black turtle beans in cold water overnight. Next day, drain them, cover them with fresh water and cook them in their own pots. Cook them all the way through but not to total collapse. Dice the chorizo into medium cubes and get your oil warming in a deep, thick saucepan. Sizzle the chorizo until it has browned and that red oil starts to seep out but beware: the golden brown sausage and lustrous red oil can quickly turn to brown-black in an instant if the heat is too high.

Stir in your spices, red pepper, garlic and onion; turn the heat up a bit and cook until translucent and all well mingled together. Season with sea salt.

Add the tomatoes, let it all burble together for around 10 minutes, then add a litre of stock and reduce on a well-maintained simmer for 20 minutes.

Drain the beans, keeping about half a litre of the cooking liquor, and then stir the beans, liquor and the cabbage in well. Cook for another 20 minutes, letting the soup simmer down to a pleasing thickness, and turn off the heat for a bit of a rest. Give it five minutes with a lid on to let the flavours settle.

Check the seasoning and consistency, letting it down with the remaining stock if you fancy, and stir in the chopped coriander before serving.

• Extracted from Leon: Ingredients and Recipes, by Allegra McEvedy, published by Conran Octopus.
Image taken from Roshani's website.

Playlist to go with this dish:

Breaking the Girl-Red Hot Chili Peppers
Police and Thieves- Juno Marvin
Lisa Loeb - Stay (I Missed You)
Maxwell - This Woman's Work
Corinne Bailey Rae- Put Your Records On
Jose Feliciano - Ain't No Sunshine

25 comments:

  1. I love that you have a playlist to go with this dish.......which looks incredibly tasty by the way.

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  2. And the playlist just takes it over the top! I wonder how much flavor I'd sacrifice by using soy chorizo? I'll have to try it!

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  3. que rico luce esooo! hummm.
    el song me trae gratos recuerdos, y ahora que estoy en la oficina...tengo un hambreeee!
    saludos, asere g.

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  4. This looks really delicious! Perfect for a chilly November evening. And I'll take "Ain't No Sunshine" with that please. :^)

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  5. Oh, I want to cook that right now! But I don't have all the ingredients... : (
    I'll have to wait until Saturday, the only day when the Farmer's Market I go to is open.
    In the mean time I think I'll settle for some lentils.
    (I loooooove lentils. Have you tried the "pink" kind yet?)

    -Adriana

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  6. That looks like a great meal. And congratulations on the (richly deserved) award.

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  7. Thank you all for your kind comments. T, I think that you could swap the normal chorizo for the soy variety and it won't affect the result, however I have never tried it myself.

    Greetings from London.

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  8. Cuban food : gCuban music : Good too !

    The life is beautiful...

    See You later !

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  9. Thanks, webradio.

    Greetings from London.

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  10. Mmmm... even smell! A big hug from NY!

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  11. Thanks, don eu, a pleasure, as usual.

    Greetings from London.

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  12. Thanks, edi, I will be waiting for you at the airport :-)

    Greetings from London

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  13. Hey that soup smells heavenly! As for the music, definitely ain't no sunshine here in Seattle. We're in the middle of a week long stretch of pineapple express storms--rain of biblical proprotions and winds and mud slides and flooding and power outages and ark building. Muy divertido!

    --Curmudgeon

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  14. Not only does this look delicious but the fact that I can burble it makes it sound very exotic! That is a cooking term that should be used more often!

    ;-)

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  15. Thanks, Weed and TB, yes, 'burble', I had not stopped to think about that term :-)

    Greetings from London.

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  16. Burble! What a word! Never heard of it. Funny, being an avid cook book reader... Is it English (from England, I mean)?

    -Adriana

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  17. Methinks yes. I haven't seen in American cookbooks. But it's the first time I've come across it. That shows how inured I am to new 'discoveries' in the British English norm now that I live in Blighty.

    Greetings from London.

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  18. Forget wine pairings, I love the concept of music pairings! The dish looks absolutely delicious; thank you for sharing the recipe - and playlist! If I can't go to Havana, this will have to do for now.

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  19. Thanks, dutch, the playlist always complements the dish, or viceversa, I don't know, I've already forgot which ones comes first :-).

    Greetings from London.

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  20. absolutely perfecto for winter meals!

    i do lentils and chorizo..my favorite dish since i moved to Spain!

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  21. And spicy chorizo is a favourite of mine, my castle!

    Thanks for your visit.

    Greetings from London.

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  22. Okay that dish looks absolutely delicious. I will be making this fine looking dish in the near future. And you included a playlist....hot damn...I think I love you!!! I thought I was the only one who made a playlist for certain dishes. thankfully I am not alone.

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  23. Thanks, yvonne, yes, music and food, they go together :-)

    Greetings from London.

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