Locro

Shopping list

• 300 g dried white beans — soaked overnight

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• 400 g pork shoulder — diced into 3cm cubes

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• 200 g chorizo sausage — sliced into rounds

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• 400 g butternut squash — peeled and diced

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• 200 g sweetcorn kernels — tinned or frozen

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 1 tsp smoked paprika

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• 1 tsp ground cumin

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• 2 piece bay leaves

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• 1.5 l vegetable stock

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• 2 tbsp olive oil

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• 1 tsp salt — or to taste

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• 2 piece spring onions — sliced, for serving

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Step by step

1. 1

   Drain and rinse the soaked white beans thoroughly.

2. 2

   Heat the olive oil in a large heavy-based pot over medium-high heat. Add the pork shoulder cubes and brown on all sides for 5– 6 minutes until well coloured. Remove and set aside.

3. 3

   In the same pot, add the chorizo slices and cook for 2– 3 minutes until they release their oil and begin to crisp. Remove and set aside with the pork.

4. 4

   Add the chopped onion to the pot and cook for 5 minutes until softened. Stir in the garlic, smoked paprika and cumin; cook for 1 minute until fragrant.

5. 5

   Return the pork and chorizo to the pot. Add the drained beans, bay leaves and vegetable stock. Bring to the boil, then reduce the heat to low. Cover and simmer gently for 1 hour, stirring occasionally.

6. 6

   Add the diced butternut squash and sweetcorn kernels. Stir well, season with salt, and continue to simmer uncovered for 40– 50 minutes, stirring now and then. The stew should thicken and the squash should be tender and starting to break down.

7. 7

   Taste and adjust seasoning. The texture should be thick and creamy; if too thin, simmer uncovered a little longer. If too thick, add a splash of hot water.

8. 8

   Remove the bay leaves. Ladle the locro into warm bowls and scatter sliced spring onions over the top before serving.