17 February 2011

Liver and Beans with Paprika

On the odd occasion fresh liver is available from our butchers and when it is we always snap it up straight away. I have always been a big fan of liver ever since I was a child when Grandma would cook up liver and bacon for lunch in her old terraced house in the North of England.

As one of the cheaper foods that would help see people through harder times liver is now regaining popularity, an aquired taste perhaps, but throw in some bacon, tomatoes and a Spanish twist with some smoked paprika and you have a delicious lunch or warming winter meal.

Ingredients: (serves 3)

750g Fresh liver, cleaned
200g Bacon
3 Ripe tomatoes, chopped
400g White beans, soaked
Ground black pepper
Smoked paprika
Olive oil

How to cook:

1. Slice the liver and the bacon into strips.

2. Pour a splash of olive oil in a frying pan and fry off the liver.

3. In a cazuela, heat up the tomaotoes and white beans.

4. Add the liver and bacon and warm through.

5. Season with pepper and add a small pinch of paprika, mix well.

6. Cook in the cazuelas for 15 minutes.

7. Serve with seasonal greens and potatoes.

Tip: to add a real Spanish twist to this dish try replacing the bacon with some pancetta and fry until crisp to add a little "crunch" to the dish.

Spanish Spices and Smoked Paprika >>>


No comments: