|A delicate, healthy stew|
I love beans ... I have made no secret of this and have probably laboured the point at every opportunity possible ... beeeeeeeeenz and not of the baked in tomato dishwater kind (although I won't say no!)
I love making casseroles and stews but only do it when we have guests or it ends up going to waste because you have to make a sheer volume to get all the flavours. We have a guest, so out comes the casserole dish!
For this recipe I am avoiding the good old staple of kidney beans as they are boring and instantly suggest a chilli con carne type ensemble. This is a Spanish recipe and it is important to vary ingredients so your basic base mixture can be used as a blank canvass. It should be of a delicate flavour not spicy or garlicy!
Serves 4-6 (half for less)
200g thinly sliced chorizo
(1 can of Berlotti beans if following the vegetarian route)
1 can Haricot Beans
1 can Cannellini Beans
2 x Passata
4 x Garlic Cloves (minced)
1 x Chilli (de-seeded and minced)
1 x Onion (diced)
Healthy shake of paprika (more for the veggies!)
Veg Stock Cube
Yellow Pepper (finely diced)
1/2 Courgette (finely sliced)
Handful of Black Olives
*Cornflour to thicken if necessary*
Soften the chorizo, onion, garlic and chilli using olive oil then transfer to a casserole dish where you simply chuck all the rest into the pot. Cook for a further 30 mins on the hob or transfer to the oven for a longer, slower bake on a lower heat. Finish for five minutes on the hob and thicken with cornflour if needs be. Simples!!
Serve with good, old fashioned mash with Pure for a healthier version or mash with grated cheese for the shameless out there!!