Chorizo, Ribs and Black Bean Stew
Chorizo, Ribs and Black Bean Stew



  • 250g soaked and drained black beans
  • 100g smoked bacon, cut into slices
  • 500g pork ribs
  • 3 chorizo cooking sausages
  • 500g pork shoulder, cut into chunks
  • 3 chopped onions
  • 4 chopped garlic cloves
  • Olive oil
  • Pinch of chilli flakes
  • 2 bay leaves
  • 2 tbsp red wine vinegar
  • Fry the bacon in a large saucepan until crisp, then remove and set aside. Add the ribs, sausages and pork shoulder to the pan and season well, searing in the bacon oil. Remove and set aside, then add the onion, chilli and garlic to the pan with some seasoning. Cook until soft.
  • Add the meat, vinegar, beans and bay leaves, and add just enough water to cover. Bring to a steady simmer, then cover and cook for 2 hours or until everything is softened and tender. Season to taste, then serve with brown rice.
2 hrs 30 mins
4 serving

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