Dish created by STEPHEN LA ROSA, for The White Sheep.
200g Chorizo Iberico de Bellota, cubed
750g White Alargada Beans
2 Onions, minced
1 Green pepper, minced
1 Orange pepper, minced
6 cloves garlic, minced
1 Chili, minced + more for garnish
1 tbsp Smoked Paprika
1 tsp Cayenne Pepper
500ml Tomato Passata
Red Wine Vinegar, salt and pepper to taste
Fresh herbs like mint, coriander or parsley
Extra Virgin Olive Oil to finish
500g Pork Fillet
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Start by heating up a wide-bottomed pan over medium heat. Adding the chorizo and a generous splash of olive oil. Cook for 3-4 minutes or until some of the fat has rendered out nicely. Remove the chorizo.
Add the minced onion and bell peppers and cook for 10 minutes over low heat while stirring until the sofrito is nicely coloured.
Add garlic and chilli. Sauté for 1-2 minutes.
Add paprika and cayenne. Cook for 1-2 minutes.
Add the tomato passata, the beans and the chorizo back to the pot and simmer until tender. Season to taste with red wine vinegar.
When ready to serve, generously salt and sear the pork fillet over high heat until nicely browned. Finish in the oven for 3-4 minutes until the pork reaches an internal temperature of 60°C.
Slice to 1.5cm thin slices and serve over the beans. Garnish with plenty of fresh herbs, sliced chili and quality extra virgin olive oil.
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