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This typically Spanish stew is named after the gypsy’s who have been part of the country’s history for centuries. It reflects both the use of local products like paprika as well as the effects of the 600 year Moorish occupation of the southern part of the country which introduced spices like cinnamon and cumin. It is easy to make and will also freeze well
(serves 8)
250g dried white haricot beans, soaked overnight & cooked till soft
olive oil
4 garlic cloves, chopped
3 onions, chopped
1t sweet paprika
1t smoked paprika
2t ground cumin
½t ground cinnamon
¼t cayenne pepper
1t dried rosemary
2 red peppers, seeded & diced
750g pork tenderloin, diced
400g tinned tomatoes
1 cup chicken stock
2 sweet potatoes, diced
big handful Swiss chard or spinach, shredded
Heat some olive oil in a large casserole and cook the garlic and onion until soft. Add the spices, rosemary, peppers and the pork. Cook until the pork starts to brown then add the tomato and the stock. Transfer to a 160°C oven and bake for 1 hour. Add the beans and sweet potato, top up with water if needed and return to the oven for 30 minutes. Stir in the Swiss chard or spinach and cook for a couple of minutes until it wilts. Season to taste and serve.
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