Ingredients:

• 400 g of butter beans (Haricot beans or Chick peas)
• 3 – 4 fatty pork chops or 1kg of belly pork
• 100 g of bacon
• 2 or 3 Yorkshire chorizo (Alternatively 300g chunky cubes if from a large chorizo)
• 2 Rings of black pudding
• 1 onion
• 1 clove of garlic
• Sweet paprika (optional)
• Olive oil for browning
• Salt

Preparation:

1.  Leave the beans to soak overnight (or used canned if unavailable).
2. Put water on to heat in a cooking pot, when it comes to boil, add the beans and simmer, along with the bacon. As they cook, add water when necessary and let the broth thicken.
3. In a large pan, fry the pork, garlic and onion until lightly browned, then pour in stock with the beans and bacon.
4. add the whole cooking chorizo and a splash of Tinto (Spanish red wine).
5. Reduce the temperature to a very low simmer for an hour. NB top up with a little hot water if it becomes too thick, to avoid it sticking & burning.
6.  Add sweet paprika and add salt as necessary.
7. Finally about 5 min before serving add the black pudding to heat through.
8. Serve the beans piping hot with crusty bread.
9. For a variation try serving with cabbage, or adding chunks of potato (the size you would use for roasties) when you add the chorizo.

Recipe courtesy of Graham – Buon Vino