GYPSIES are a big part of Spain’s culture and their peasant dishes are reminiscent of the gypsies in Calabria, my part of Italy.
Gypsies are nomads trying to find paradise and will adjust to local ingredients quickly.
This gypsy stew is very delicious and you can enjoy it outside under a tree next to your caravan, cubby house or house. Oh to dream, perchance to eat.
Ingredients for 4
- 1 big pork shank, cut into 4 slices
- 300g dry cannellini beans, soaked overnight in water
- 100 ml extra virgin olive oil
- 4 garlic cloves, chopped
- 2 Spanish red onions, chopped
- 2 teaspoons cumin powder
- 2 teaspoons smoked paprika
- ½ teaspoon cinnamon powder
- 1 teaspoon cayenne pepper (optional)
- 2 sprigs rosemary
- 400g tin diced tomatoes
- 1 red capsicum, diced
- 300ml chicken stock
- 200g sweet potato, diced
- 100g silverbeet (any colour)
- Fry the pork shank pieces in 100ml of extra virgin olive oil in a large pot until a little browned on the outside.
- Now add the onion, stirring well, cook for about five minutes until the onion is tender, then add garlic, stirring well again to mix and cook for a further two minutes with a lid on.
- Now add the beans and spices and stir well again, then add the rosemary, tomatoes and stock and bring to a boil.
- Reduce heat to a simmer with the lid just slightly askew.
- Cook for about two hours or until the pork is very tender.
- Now add capsicum, sweet potato and extra water if everything is not submerged under juices.
- Cook for 20 minutes at a good simmer with a lid 100 per cent on.
- Now season to taste, add silverbeet and cook for five minutes before serving in bowls.