200 g dried white beans
100 g of chorizo
50 g of smoked bacon, in cubes
20 g of butter
2 garlic cloves
500 g of tomatoes (tetra brick)
2 teaspoons of oregan
Rinse the beans and leave them for 8 hours in a 2 l of cold water.
Cut the onion, the leak into rings, chorizo in cubes.
Heat the butter in a large pan. Fry the bacon for 10 minutes, add onion
and leak, garlic, fry for another 5 minutes.
Take the beans out of the water and save 2,5 dl of the water and add this
with the beans, tomatoes and oregan to the bacon. Cover the pan and cook
for 30 minutes. Add the chorizo and keep on the stove for another 50
minutes. Use some maizena to make the juice thicker.