Chorizo and White Bean Coddle (Irish × Spanish)

Method

1. Peel the potatoes and cut them into 3 cm chunks. Slice the onions and thinly slice the garlic. Cut the chorizo into 1 cm half-moons. Tip the beans into a sieve, rinse and drain.

2. Heat half the olive oil in a 20 cm pot over medium heat. Add the sausages and chorizo and brown them for 7 min, turning now and then. When the chorizo releases its red oil, lift out only the sausages and cut them into 3 cm pieces; leave the chorizo and oil in the pot.

   Add in this stepExtra virgin olive oil ¾ tbspFresh pork sausages 4Cooking chorizo (firm) 100 g

   medium heat

3. Add the onions, garlic and bay leaves and cook over medium-low heat for 7 min, until the onions are soft and translucent.

   Add in this stepOnions (medium) 1Garlic cloves 2Bay leaves 1

   medium-low heat

4. Turn the heat down to low heat, add the smoked paprika and tomato paste and stir for 1 min. Paprika scorches and turns bitter very quickly, so keep the heat low.

   Add in this stepSmoked paprika 1 tspTomato paste 1 tbsp

   low heat

5. Add the potatoes and stock and return the sausage pieces. Bring to the boil over high heat, then turn down to medium-low heat, cover and simmer for 25 min, until the potatoes are tender.

   Add in this stepPotatoes 450 gChicken stock 500 ml

   high heat→medium-low heat

6. Add the beans and simmer uncovered over medium-low heat for 8 min more. Crush a few potato chunks against the side of the pot with a spoon to thicken the broth. Check the sausages show no pink inside (75 °C), then taste and add salt; chorizo is salty, so season at the end.

   Add in this stepCanned cannellini beans, drained 240 gSalt to taste

   medium-low heat

7. Remove the bay leaves, ladle into bowls, scatter with parsley and drizzle over the remaining olive oil. Serve with crusty bread or soda bread.

   Add in this stepFlat-leaf parsley, chopped 2 tbspExtra virgin olive oil ¾ tbsp