A recipe from Lesley Russell, Orange Regional Cooking School
- 1 brown onion, diced
- 2 Trunkey Creek Chorizo, cut into pieces
- 1 Trunkey Creek ham hock, cut into small pieces if possible
- 2 cups kidney beans, soaked overnight in cold water
- Water or stock to cover
Place a pan large enough to hold everything on the heat and add a smear of oil.
Add the onion and chorizo and sauté gently until the onion is softened.
Drain the kidney beans and add them to the pot along with hock.
Add sufficient water to cover the beans and bring to the simmer.
Cook until the beans are soft and the meat is falling off the hock, adding more water as it is required. This will take at least an hour and a half.
Remove the hock and strip off all the meat breaking it up as you do so.
Return the meat to the beans and season with salt & pepper to taste.
Serve the hot beans topped with sour cream, paprika, grated parmesan & parsley.
Accompany with crusty bread and a green salad.
Serves 6 -8 generously.