This hearty and happy stew is a great winter warmer. Yes, chorizo isn’t the healthiest option you could have, but its amazing flavours are worth it. Just don’t go mad on how much you include in your bowl and you’ll be fine.
This recipe allows for enough for a tasty meal without over-doing the chorizo. Enjoy!
Cooking time: 1hr
- 2 x cans of kidney beans (rinsed)
- 1 x can of butter beans (rinsed)
- 1 x can of borlotti beans (rinsed)
- 1 x can of chopped tomatoes
- 200g chorizo sausage
- 3 garlic gloves
- 2tsp paprika
- Salt and pepper to taste
Chop the chorizo into medallions and crush the garlic. Fry over a low heat for 5-10 mins until the chorizo is cooked through. Drain off the fat that’s released. (You can skip this part if you’re not fussed about the fat content)
In a large lidded pan throw in the tins of beans, chopped tomatoes, chorizo and garlic. Add the paprika and salt and pepper. Top up the pan slightly with water.
Bring to the boil, then turn the heat down to a low setting, cover and simmer for 45-60 mins.
Serve when the beans are soft, with a side salad (and a large white wine), and away you go.
Easy peasy, but tastes like you’ve mastered something complicated.