New Lower Prices on hundreds of everyday items | Shop now
Chorizo, white bean & pumpkin cocido
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Russell Howard on episode 4, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
500g cooking pumpkin or butternut squash, peeled, seeded and cubed
227g can essential Waitrose Chopped Tomatoes
300ml chicken stock
100ml white wine
2 fresh bay leaves
2 x 400g cans essential Waitrose Cannellini Beans, drained and rinsed
200g kale, shredded (optional)
Heat the olive oil in a heavy based pan or casserole, add the onion and garlic and cook for 3–4 minutes until softened.
Add the chorizo and brown on both sides then add the pumpkin or squash and stir to coat in the juices. Cook over a low-medium heat for 10 minutes until the pumpkin or squash is just tender.
Add the tomatoes, stock, wine, bay leaves, beans and seasoning and simmer for 15 minutes. Add the kale if using and cook for a further 5 minutes. Check the seasoning, then serve in warm bowls with crusty bread.
And to drink...
This rich, smoky dish would go beautifully with a Spanish red: try El Piadoso Rioja.
Typical values per serving when made using specific products in recipe
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
0 in trolley
Quantity of La Española Extra Virgin Olive Oil in trolley 0