Bring a little Spanish flair to your campfire dinner
This is a traditional bean stew that originates from Asturias, in northern Spain. It’s usually made with morcilla, a Spanish black pudding. It’s one of my all-time favourite meals to cook over the campfire. Our version is rich and full of extra spice – making it a great one-pot camp meal.
- 1 chorizo ring
- 200g black pudding (or if you can get your hands on it, morcilla)
- 1 large white onion
- 1 clove of garlic
- 2 red peppers
- 2 tins of white beans (such as haricot or butterbeans)
- 2 tins of chopped tomatoes
- 500ml of water
- 1 chicken stock cube or stock pot
- 2 tsp smoked paprika
- 2 tsp cayenne pepper
- As many chillies as you can stand
Equipment and equipment hacks:
- Sharp knife (I use my trusty pink Mora knife – great for camp cooking prep)
- Dutch oven or large pot suitable for the campfire
- Small frying pan (optional)
- Spatula or wooden spoon
- Chopping board or plate to chop on
- Chop the chorizo into rounds and dice the onion, peppers, garlic and chillies
- Using a Dutch Oven or large pan, fry the chorizo. This releases enough oil that you don’t need to worry about bringing any with you.
- Add the onion, garlic, red peppers and chillies and fry until they have softened.
- Roughly chop the black pudding or morcilla and add to the pan, keeping some aside if you have a frying pan with you and want some crispy bits to go on top of your dish.
- Add the smoked paprika and cayenne pepper and dry fry for two minutes.
- Pour in the chopped tomatoes and the beans.
- Use one of the empty cans of tomatoes to make up some stock and add 500ml to the pot.
- Stir everything together, put the lid on and leave for as long as you can, stirring occasionally. The longer it cooks down for, the more flavoursome it gets. At a minimum, cook for 30 minutes.
- If you have a frying pan, fry the remaining black pudding or morcilla in a bit of butter until crispy and pour on top of each portion.
- Serve with crusty bread and/or patatas bravas.