Chorizo bean stew

I might blog a few recipes this year! This one is based on a Nigel Slater recipe. I do love Nigel – he has a relaxed approach and an obvious passion for food which is infectious. This is a wonderful hearty soup/ stew, using mostly store cupboard ingredients.

Cut a chorizo sausage into chunks,and brown in a saucepan with an onion and some garlic.

Peel some carrot and parsnip, and cut into chunks. Add these to the pan.

Add a tin of tomatoes, and a tin of beans. I used borlotti beans tonight, but cannelini, butter, or chickpeas would be just as good. Add one canful of water. Stir it all together and season – pepper, salt, some basil or oregano, and a few dried chili flakes. And the zest of an orange.

Simmer with the lid half on for at least 45 minutes. Serve in a bowl garnished with parsley, accompanied by a hunk of crusty bread to mop up all the paprika-y goodness.


One Response

  1. This sounds – and looks – great. I made my first ever Fabada Asturiana last week, which is something similar. Good stick-to-yer-ribs winter food.

    Would you like to add this to my kitchen blog as a guest contributor?

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