Chorizo and Bean Stew
1 large chorizo sausage, sliced thickly, any skin removed
1 medium onion, chopped
1 garlic, crushed
4 whole garlic cloves, skin removed
1 carrot, chopped thick on diagonal
2 celery sticks, chopped thick on diagonal
1 packet Epicure rustic six bean mix or 350g of mixed beans, cooked
1 tomato can
1-2 tsps smoked paprika, choose your heat
2 bay leaves
Sprigs of thyme
Large bunch of flat leaf parsley, chopped
175ml glass of red wine
Glass of water
May need some lemon juice and/or brown sugar to taste
Fry the chorizo on a medium heat, turning occasionally until nicely browned. Drain on kitchen paper and pour off most of the oil.
Fry the onion, carrot, celery, crushed garlic and garlic cloves until softened. Add the paprika and continue to fry.
Next add the glass of wine and reduce. Finally, add the tomatoes, beans, flat leaf parsley, bay leaves and thyme. Add as much water as needed - it should not be dry. Season well.
Simmer on a very low heat for half an hour or so, until the sauce is lovely and thick. Taste - it should have a wonderful depth of flavour - if it doesn’t, adjust with lemon juice and brown sugar. It may also need more paprika if it doesn’t have enough bite.
Serve with crispy baked potatoes, mash, or very garlicky bread. Add garlic chilli sprouts or braised red cabbage for a meal to bring some light to the table in the heart of winter!