Arrocina Beans with Chorizo, Morcilla and Pork Belly

A bit of work, but well worth it.


Pork Belly-   1kg
Cumin Seeds- 2 tbsp
Fennel- 4
Carrots- 4
Shallots- 4
Leek- 2
Heads of Garlic- 2
Morcilla Curada-  300g
Dried Choricero Peppers- 6
Dried Guindilla Chillis- 6
Bays Leaves- 1
Bunch of Thyme- 1
Arrocina Beans-  1kg
Chicken Stock-    4 litres
Cooking Chorizo, sliced-   1.6kg
Morcilla de Burgos, skin removed -300g
Savoy Cabbage  1



Soak the beans in plenty of cold water overnight.

Rub the underside of the pork belly with oil, season and sprinkle over the cumin seeds. Place in a large roasting tray, skin side down and roast at 180C for 2 hours.

Remove from the oven and cut the belly in to 3cm strips.

Soak the Choricero Peppers in warm water for about 2 hours
Dice the fennel, carrots, shallots and leek in to 1 cm dice. Peel and finely dice the 2 heads of garlic.

Heat a large pan with the oil and fry all the vegetables for about 10 minutes until soft.

Peel the Morcilla Curada and crumble it in to the pan. Drain the Choricero peppers and slice removing the seeds. Add these along with the Guindilla Chillis, bay leaves and thyme and cook for 2 minutes.

Add the drained beans and cover with chicken stock and simmer gently for 1 ½ hours until the beans are soft.
In a pan with oil fry the sliced chorizo and Morcilla de Burgos for 5 mins. Add to the stew.

Finally add the warmed pork belly and cooked savoy cabbage.