Cooking Instructions
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Step 1
Rinse
Dry Cannellini Beans (2 cups)
and soak overnight completely covered with water.
Step 2
Brown the
Wright® Brand Smoked Bacon (4 slices)
and
Pork Shoulder (8 oz)
in a large pot over high heat. Remove and drain on paper towels. When cool, cut into bite-sized pieces.
Step 3
Drain the beans and place them in the pot. Fill with
Water (to taste)
so that beans are covered by 2 inches of water. Add ½ tablespoon
Salt (to taste)
.
Step 4
Bring to boil, skimming bean foam off top occasionally.
Step 5
Poke the
Spanish Chorizo (4)
and the
Blood Sausages (4)
a few times with a fork to prevent them from exploding when cooked. Add them to the pot.
Step 6
Add the
Ham Hock (1)
, chopped bacon and pork shoulder,
Saffron Threads (1 pinch)
,
Fresh Rosemary (1 sprig)
,
Smoked Paprika (1/2 Tbsp)
,
Crushed Red Pepper Flakes (1/2 tsp)
to the pot of beans. Bring back to boil then turn down to a simmer.
Step 7
Cook for one hour.
Step 8
Dice the
Onion (1)
into bite-size pieces.
Step 9
Slice the
Garlic (4 cloves)
.
Step 10
Add onions and garlic to pot. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for another 30 minutes or until pork and bacon are tender and sausage is cooked through.
Step 11
Remove sausages and slice into bite-sized pieces. Remove rosemary stalk. Return sausages to stew and serve!
