Ingredients
Directions
- 1
Peel and slice the shallots in half lengthways, making sure to keep the root intact. Add them to a bowl and season with evoo, salt, and pepper. Mix well, then add to a roasting tray (this keeps most of the oil on the onions and not all over the tray where it will burn). Roast at 180°C for 40 minutes.
- 2
In a separate pan over medium heat, fry the diced chorizo in a spoon of oil until lightly browned and cooked through. Add the thyme when they have about a minute to go. Set aside and warm up before using on the finished dish.
- 3
Add 3 tbsp of evoo to a large saucepan over medium heat. Add the lemon zest, fennel seeds, and sliced garlic, then cook, keeping them moving for 2-3 minutes. Pour in the beans with their juice, stock, and wine, and bring to a boil. Then leave to simmer for 5 minutes, stirring occasionally. You want to cook it just long enough to burn off the alcohol and ensure everyone is getting along. The starch in the bean liquid will make it creamy, and we want the beans to have a good texture. Turn off the heat and stir through the lemon juice and grated cheese.
- 4
Serve with a chilled bottle of the NON7 Stewed Cherry & Coffee @non.world.
