• Recipes
• Second course
• Pork second courses
• Arrocina beans with chorizo, morcilla, and pork belly

This is a recipe that I discovered when I was researching for my cookbook, <a href="https://www.amazon.com/London-Cookbook-Restaurants-Hole---Wall/dp/1607748134"><strong>The London Cookbook</strong></a>. This is hearty fare, a cassoulet-like stew, so save for a cool night and serve with crusty bread and a salad of bitter greens. A chunk of Manchego and a glass Rioja are all that is needed to turn this into a feast. <br /> <br />To make this recipe, a trip to a good Spanish market may be necessary or, if you plan ahead, order from www.despanabrandfoods.com. Despana shop is on Broome Street in New York’s Soho, but their website is just as good. <br /> <br />A few notes on unfamiliar ingredients: Morcilla de Burgos is a version of Black Pudding originating in Castile and Leon. It is a bit dry, thanks to the inclusion of rice and a bit Moorish thanks to the inclusion of cumin. Morcilla curada simply means cured or dried Morcilla. If it proves too hard to source Morcilla, use additional chorizo. The flavor will be less nuanced, but still delicious. For the Choricero peppers, Ñoras may be used instead. Guindilla chillies are a medium-hot and slightly sweet Basque pepper. <br />

Share: