Braised haricot beans

5	Carrots (1cm dice)
4 large	Potatoes (1cm dice)
6	Banana shallots (chopped)
500g	Haricot beans (dry weight)
4ltrs	Veal stock (reduced to 2 ltrs)
3ltrs	VEG stock
2 packs	Baby chorizo
	Olive oil
1	Bouquet garni

Method

          

1.     Cook the haricot beans in the chicken stock until they are cooked half way, strain keeping the chicken stock

2.     Meanwhile cook the shallots in olive oil without colour until soft & then add the chopped carrots, cook for a further 3 mins then add the reduced veal stock & chicken stock & the bouquet garni, bring to boil, add the carrots & allow to simmer for 15 mins, then add the diced potato & simmer until the potato is cooked

3.     Strain keeping the stock & allow the beans, carrots & potato to cool

4.     put the stock on the heat & poach the chorizo in the stock, remove the chorizo & slice into 0.5 cm pieces, place the sliced chorizo back into the stock & let cool, the chorizo will infuse into the stock, when the stock has cooled down, add the beans, carrots & potato to the stock when its cool

5.     Check the seasoning, when serving add some chiffonade parsley