• 1 tsp olive oil
  • 4 pork sausages
  • 75g chorizo, diced
  • 2 cloves garlic, finely chopped
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 150g chicken stock
  • 400g can butter beans, drained
  • 100g frozen peas
  • Freshly ground black pepper


  • STEP 1
    Heat the oil in a nonstick frying pan and cook the sausages for 6-8 mins, turning regularly, until browned on all sides. Remove from the pan and set aside.
  • STEP 2
    Add the chorizo to the pan and cook for 2 mins. Add the garlic and the smoked paprika and cook for a further 3 mins. Pour in the chopped tomatoes and chicken stock, and season with freshly ground black pepper. Bring to a simmer.
  • STEP 3
    Add the sausages to the pan and continue to cook for a further 10-12 mins. Stir through the butter beans and peas. Cook for another 2 mins, then serve in bowls.

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