Judias con Chorizo de Beatriz CC Junio 2013 Casa de Ale

Esta Receta es de Beatriz .

Ingredients:
1lb 2 oz large dried white butter beans
250g ham hock
2 bacon rashers
1 bouquet garni
2 table spoon of olive oil
1 fresh chorizo sausage
1 1/2 oz butter
1 teaspoon of chopped parsley.

Put the beans into a saucepan and pour in water to cover. Bring to the boil over a low heat, then remove the pan from the heat and rain.
Return the beans to a clean pan and pour in fresh cold water to cover, then bring to the boil over a low heat and cook for 15 minutes. Add 250ml cold water, bring back to the boil and simmer for a further 15 minutes. Add another 250ml cold water, bring back to the boil and cook for 15 minutes more. Add the ham hock, bacon and bouquet garni and cook for a further 1 1/2 hours, until the beans are almost tender. (if necessary, add more cold water during the cooking to prevent the beans drying out.) Meanwhile, heat the oil in a frying pan, add the chorizo and cook over a medium heat, turning occasionally, until browned all over and cooked through. Season the beans to taste with salt, add the frankfurters and cook for 10 minutes. Remove and discard the bouquet garni. Melt the butter in another saucepan and add the parsley. Using a slotted spoon, transfer the beans to the butter and parsley. Using a slotted spoon, transfer the beans to the butter and parsley mixture and stir well. Cut the ham into six pieces and the bacon rashers into three pieces each. Divide the beans among six warmed plates. Add a piece of ham, two pieces of bacon, a frankfurter and fried sausage to each and serve intermediately.