Chorizo, Cannellini Beans and Chick Peas

Soften up the onions in a heavy bottom stew pot or pan over a medium heat for a few minutes with a few glugs of olive oil but don’t let them catch. Once softened, add your Chorizo, garlic, anchovies and bay leaves. Once the Chorizo has softened a bit and let out some of that rusty oil (about 5 or 6 minutes) add your celery sticks, tomato puree and thyme.

At this point add some salt and pepper but go easy on the salt, you can adjust later plus the olives and anchovies do a fine job of adding much needed seasoning. Throw in your beans, peas, olives, the paprika and a few sprigs of lemon thyme. Now, give it few minutes of stirring to combine all of the flavours but go gently or you’ll destroy the Cannellini Beans.

Add the white wine. Give it a minute to simmer then pour in just enough stock to cover. I used chicken stock because we had a batch left over from another night and it worked perfectly.

Pop half a small lemon into the pot to balance the richness. Get it to a simmer, turn the heat right down and cover. Walk away for 30 minutes.

Give it a stir, turn the heat up a touch and leave it uncovered for a further five to ten minutes. Use this time to chop some parsley and slice up some sourdough bread.

And there it is. Along with the parsley we grated some Manchego over the top to feel super Spanish. This will feed four people with the addition of a basic salad, or two very greedy people.