Spanish Morcilla and Bean Stew

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    685

Morcilla is a Spanish blood sausage and brings richness to this stew.

recipe updated 16 Feb 2021

Ingredients

  • Onion icon
    Onion
    300 g (about 2 ¼)
  • Morcilla icon
    Morcilla
    450 g (about 2 ¼ cups)
  • Savoy cabbage icon
    Savoy cabbage
    400 g (about 4 ½ cups)
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Paprika icon
    Paprika
    2 teaspoons (about 4 g)
  • Red wine icon
    Red wine
    250 g (about 1 cup)
  • Tomato passata icon
    Tomato passata
    300 g (about 1 ¼ cups)
  • Butter beans icon
    Butter beans
    200 g (about ¾ cup)
  • Water icon
    Water
    1 L (about 4 ¼ cups)

Tools

  • kCook icon kCook Multi
  • kCook icon Heatproof bowl
  • kCook icon Steamer tray
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add garlic clove to the kCook bowl
  12. Cook with filler cap removed - 5 min, 160°C, speed 4
  13. Then add paprika and red wine to the kCook bowl
  14. Cook with filler cap removed - 5 min, 140°C, speed 1
  15. Then add tomato passata, butter beans and morcilla to the kCook bowl
  16. Cook with filler cap removed - 1 hr, 98°C, speed 1
  17. Season
  18. Transfer content of kCook bowl to heatproof bowl
  19. Add water to the kCook bowl
  20. Turn direct prep attachment to position 2
  21. Slice savoy cabbage into the steamer tray with direct prep attachment
  22. Steam - 10 min, 104°C
  23. Serve
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