Chorizo & pork belly with haricot beans

A truly filling winter dish which looks a smells inviting on those dark winter evenings

Preparation Time: 20 minutes

Cooking Time: 2hrs 20 mins


  • 2 Tbsp’s Olive Oil
  • 1 Large Onion, roughly chopped
  • 2 Garlic cloves chopped
  • 150g Chorizo cut into cm pieces
  • 500g Pork belly sliced
  • 400g tinned chopped tomatoes
  • 150ml Red wine
  • 400g Cannellini or haricot  beans drained
  • 1 Sweet red pepper, chopped
  • 1tsp Hot smoked paprika
  • Salt & pepper to taste


  • Heat the oven to 160C fan Cut the pork belly into large chunks. Heat 1 tbsp oil in a large, ovenproof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.
  • Reduce the heat slightly and add the onion and garlic
  • Cook for 2-3 minutes until softened, stir in the paprika and chorizo and cook for a minute or so.
  • Return the pork to the pan and tip in the tomatoes and the chopped sweet red pepper. Pour in the wine and enough water just to cover, season and cook in the oven for 2 hours.
  • Stir in the Cannellini/haricot beans and return to the oven, without the lid, for 20-30 minutes
  • Serve with crushed new potatoes drizzled with olive oil and garlic or crusty bread.

Goes particularly  well with a Californian Merlot like  ‘Cycles Gladiator 2007’ at Waitrose under £8 a bottle has wonderful fruit flavours of plum, cherry and red berries on the palate, with a supple and soft texture. It’s made mostly from Merlot with a splash of Cabernet Sauvignon and Petit Verdot.

Enjoy, Robbie x

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One Response to Chorizo & pork belly with haricot beans

  1. Tom Stevens July 7, 2011 at 09:47 #

    Tried this at the week-end and it was truly delicous, can’t wait to cook this again.

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