The first Waiter, there's something in my... event is hosted by Andrew from SpittoonExtra. The theme he has chosen is "stews". I like stews. Also in Andalucía is not always shining the sun, so a stew is perfect to warm inside and out. Of course I used for my stew some typical Spanish specialties: chorizo, pimentón and olives. It turned out delicious!

Olive-Bean-Stew
makes 2



1 red bell pepper (~200 g), seeded, cut into 1 cm pieces
1 small onion, cut into slices
2 Chorizos, cut into 1 cm slices
1 clove of garlic, cut into slices
1-2 ts pimentón picante
1/2 ts fresh oregano, chopped
0,5 dl chicken broth
50 g green olives (without stones)
150 g black-eyed beans (weight before soaking)
1 bay leaf
1/2 onion
salt, pepper
parsley, chopped

Soak beans overnight in cold water. Rinse and add beans with water, 1/2 onion and bay leaf to the Pressure Cooker for about 8 minutes (ring 1). Apparently you don't need to soak this kind of beans. I did it, and it was okay.

Sauté chorizo over medium heat after 5 minutes add red bell pepper and onion. Sauté until vegetables begin to soften about 10 minutes. Add garlic, pimentón, oregano then add broth. Cover skillet and let cook for 20-25 minutes.

In the meantime mix 25 g olives (add 1-2 tb broth) in blender. Add olive purée, olives, beans to the stew. Season with salt and pepper. Before serving decorate with parsley.

Don’t forget to serve homemade bread for dipping into stew and cleaning the bowls.

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