By special request I've posted up the rough recipe that I used for the "Mountain Stew" in our Northern Spain tasting - or as near as I can remember it! Works very well with dense juicy Grenache wines.
It's an easy dish to make, but needs time to cook slowly to combine the flavours. I used a "Wild Pork" bacon instead of a normal bacon or pork belly meat - the wild version is leaner so yields less fat when cooked down, this means using more olive oil than would otherwise be necessary.
250g Bacon cut into chunks
2-3 Tablespoons of olive oil
250g Choritzo sausage chopped into small chunks (mild or spicy to your tastes)
1 large onion, sliced thinly
1 large red capsicum, sliced thinly
3 cloves of garlic, chopped finely
300ml tomato passata
2 Tablespoons tomato paste
1 cup dry white wine (I used a barrel fermented sauvignon blanc)
800g canned white beans (I used cannellini beans)
Start by heating the olive oil in a casserole dish or wide and deep saucepan, brown the bacon, remove from pan and set aside. Brown the choritzo in the same way, remove and set aside. Fry the onion and peppers together in the juices and fat left by the meats until soft but not brown. For the last few minutes add the garlic. Add the bacon and sausage back to the mix, along with the wine, passata, tomato paste and beans. Season with salt & pepper to taste.
Simmer, covered, over a low heat for 1.5 hours, stirring regularly, add water if needed. Serve hot/warm, with crusty bread to mop up the juices.