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Spanish Chorizo and White Bean Stew

By BimbleBoots (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A winter warmer and no mistake! This sensational store-cupboard recipe is taken to another level by the picante perfection of a good Spanish sausage.
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Ingredients

  • Soft Spanish Chorizo
  • 1 red onion (finely sliced)
  • 2 garlic cloves (crushed)
  • 1 red pepper (diced small)
  • Olive oil
  • 150ml red wine
  • 400g (1 tin) whole, peeled plum tomatoes
  • 225g (1 tin) white beans such a cannellini
  • 1 tsp smoked paprika
  • 1/2 tsp dried chili

Method

  • STEP 1
    Start by taking the skin off the chorizo sausage and then chop it into small cubes.
  • STEP 2
    Fry the chorizo in a little olive oil until it begins to release its own beautiful red oils into the pan. The meat should crumble until it resembles mince meat.
  • STEP 3
    Add the onion, garlic and red pepper to the pan and fry gently until soft and sweet. Add more olive oil if the onion begins to take on colour.
  • STEP 4
    Turn up the heat and pour in the glass of wine. Allow to reduce by a third and then turn the heat back down.
  • STEP 5
    Remove the tomatoes from the tin, retaining as much of the juice as possible. Squish each tomato between your fingers and then add to the pan.
  • STEP 6
    Stir in the paprika, chilli and then season with salt to taste. Cook over a low heat for ten minutes and then add the beans. Simmer gently for a further fifteen minutes or until the sauce is thick.
  • STEP 7
    Serve with crusty bread and a large glass of a Spanish red with lots of oomph. If you've enjoyed this recipe please visit my blog for more simple, seasonal food. Thanks. AreYouAlwaysCooking.wordpress.com
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