- 1 ½ tbsp vegetable oil
- 200g chorizo, chopped
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 100g smoked bacon, chopped
- 4 shallots, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 thyme sprigs
- 4 bay leaves
- 1 tsp smoked paprika
- 400g can black beans
- 400g can red kidney beans
- 2 dried ancho chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tsp chipotle sauce
- 400g can chopped tomatoes
Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it’s thick. Once ready, remove the bay, thyme and chillies, then serve.