Thursday, November 14, 2013

Gypsy Stew

Also called Olla Gitana, this dish from Spain is usually meatless. I really like this version though, and like all good recipes it will make your house smell wonderful…hmm cumin, paprika, rosemary... (Plus, I love anything I can make with my dutch oven!)

Gypsy Stew - Prep about 3 hours if using precooked beans. If using dry beans…add 3 more hours.

If using dried beans: cover and soak for at least three hours and then drain well:
  • 1 1/4 cup dry white kidney beans (such as navy beans)
In a large saucepan heat
  • 3 TBSP olive oil
than add and cook until soft
  • 1 chopped garlic clove
  • 1 chopped white or yellow onion
Next, add the presoaked beans and cover with water. Bring to a boil, then reduce heat and simmer for about 45 minutes. Then in a dutch oven, or large flame proof casserole dish, over the stove heat:
  • 1/3 cup or less olive oil
Add and cook until tender
  • 1 chopped garlic clove
  • 1 chopped white or yellow onion

Preheat the oven to 315 F.
Add and stir through the following

  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp dried rosemary
  • 1 seeded and diced red bell pepper
  • 1 lb. 10 oz pork tenderloin diced

Cook until the pork is pale brown all over. Then add:
One 14 oz. can diced tomatoes

  • 1 cup chicken stock
Bring to a boil, then cover and place in the over for 1 hour.
Then add:

  • the bean mixture
  • 2 medium diced firm potato, sweet potato (squash works too.)

Return to the oven for 30 minutes or until potato is tender.
Just before serving stir in:

  • chopped swiss chard

Season to taste before serving. 
We like to eat it with shredded cheese and a dollop of sour cream. It's great with tortilla chips too.

Adapted from Cooking Spanish by John Newton

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