Here's a simple recipe that I like to knock up a big batch of every now and again when I don't have the energy to make anything elaborate. It requires almost no skill to make, tastes spectacular and most of the ingredients can sit in your pantry for ages.
Ingredients (makes around 6 large portions):
- 4 chorizos, diced (the rougher you dice the better)
- 4 tins of various beans, drained and rinsed (I use a mix of butter beans, kidney beans, black beans and cannellini beans. But whatever you can find will work)
- 1 tin of diced tomatoes (the ones that have herbs already in them are great in this recipe)
- 1 teaspoon of tomato paste (optional)
- 3 shallots, diced finely
- 3 cloves of garlic, diced finely
- Approx 2.5 litres of vegetable stock (I use stock powder and it tastes fine)
- Pinch of black pepper
- Pinch of smoked paprika
- Pinch of dried chilli flakes
- A splash of neutral oil (canola, grapeseed, etc)
How It's Done:
- Put a large pot over a medium heat. Heat the oil and cook the shallots and garlic for a couple of minutes. You just want to soften them, not get any colour. If you feel that it's cooking too fast, reduce the heat.
- Add the pepper, paprika and chilli. Stir often to prevent anything sticking to the bottom.
- Add the chorizos and mix well. Cook for approx 5 minutes, stirring often.
- Add all of the beans, the tomatoes and the tomato paste. Stir to mix, but be gentle to avoid the beans breaking up.
- Add enough stock so that the contents of the pot are just covered. Stir again, still being careful not to be rough and damage the beans.
- Bring the contents to the boil, then reduce the heat to low and leave it (uncovered) for at least 45 minutes (no more than 3 hours), stirring every now and then.
I like to serve it with some crusty bread, but it's also great over burghul or fregola. Or even just on it's own.