• STEP 1

    Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.

  • STEP 2

    Add 1 finely chopped onion and cook gently for 5 minutes.

  • STEP 3

    Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

  • STEP 4

    Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.

  • STEP 5

    Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

  • STEP 6

    Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

  • STEP 7

    Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

  • STEP 8

    Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.

  • STEP 9

    Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.


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A star rating of 4.7 out of 5.453 ratings