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PROBUS Club of Durham West- HOME
- Recipe March 2024
Sharing Our Recipes |
Gypsy Stew (Guisado Gitano)
Recipe, Courtesy of Patricia Bolger |
“The Big Guy” breaks out the castanets and does a quick gyrating dance clicking his heels and spinning around the kitchen whenever I prepare this Gypsy Stew. I found this recipe in my “The Food of Spain” (2008) cookbook and every time I make it, the kitchen is filled with amazing aromas. It is a very filling evening meal that can be enhanced with a loaf of fresh bread or homemade biscuits. The Swiss Chard (also known as silverbeet) may be hard to source at this time of the year but you can easily substitute spinach or kale leaves. There is usually enough left for lunch the next day, but I was so surprised that the taste of the spices faded when it was reheated the next day. You may just want to add some rosemary and cumin to pop up the flavours. It also freezes well. “The Big Guy” recommends a Spanish full-bodied red wine possibly a Rioja made from the Tempranillo grapes. Enjoy! |
INGREDIENTS 1 ¼ cups dried white navy beans or 1 large can of cannellini white beans 1/3 cup olive oil 1 garlic clove, chopped 2 onions, chopped 1 tsp sweet paprika 1 tsp smoked paprika 2 tsp ground cumin ¼ tsp ground cinnamon ¼ tsp cayenne pepper 1 tsp dried rosemary 1 red pepper, seeded and diced 1 ½ lbs pork tenderloin, cut into 1” cubes 1 large tin of chopped tomatoes with juice 2 cups chicken or vegetable stock 1 sweet potato (with orange flesh), peeled and cubed 2 medium carrots, sliced in rounds 5-6 Swiss Chard leaves, washed, deveined and shredded |
METHOD
1. If you are using dried navy beans, soak for at least 3 hours and simmer on the stove for 45 minutes then drain. If you are using canned beans just drain and proceed.
2. In a large pot, heat 2 Tablespoons of oil then saute the garlic and onions. Add the pork tenderloin cubes and cook until the pork is evenly pale brown. Reduce the heat to medium then add all the spices.
3. Add the tomatoes and stock and simmer 10 minutes. Add the beans, red pepper, carrots and sweet potato. Bring to a slow boil for 30 minutes.
4. Add the Swiss Chard and cook for another 5 minutes or until the Chard is wilted.
5. Serve.