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Beans recipes

Grana Padano-and-chorizo stew

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
2 leeks, roughly chopped
2 large carrots, peeled and roughly chopped
3 cloves garlic
6 fresh bay leaves
2 sprigs fresh rosemary
210 g Woolworths chorizo sarta pork sausage, roughly chopped
1 litre beef stock
2 T Woolworths ‘nduja paste
2 Grana Padano rinds
4 large potatoes. peeled and quartered
1 x 400 g can butter beans in brine, drained
sea salt and freshly ground black pepper, to taste
60 6 Grana Padano, finely grated, for serving
crusty bread, for serving (optional)

Method

1 Sauté the leeks and carrots in the olive oil to soften. Add the garlic, bay leaves, rosemary and chorizo. Allow the chorizo to caramelise slightly, then add the stock, ‘nduja paste, Grana Padano rinds and potatoes.
2 Simmer gently until the potatoes have cooked through and the sauce has reduced.
3 Add the butter beans, heat through and season to taste.
4 Serve topped with the grated Grana Padano and crusty bread for dipping.

Find more Grana Padano recipes here

Food production: Abigail Donnelly

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Kaylene Sauls

With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is a result of each wheel being examined at nine months by an impartial technician from the official Consortium of Grana Padano. Only after it has their approval does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour. It's the perfect additon to Japanese salt bread giving it a luxurious taste of Italy’s absolute finest.

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