• 225g chorizo
  • 350g butter beans
  • 50ml olive oil
  • 5 garlic cloves
  • Small onion
  • 175ml red wine
  • 1 tin of chopped toms
  • 1 tablespoon of thyme leaves
  • 2 x tablespoon chopped parsley
  • salt

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This is a favourite from Rick Stein’s ‘Food Heroes’ cook book. I have kept the ingredients as per his recipe. Yet I have adapted this to included 2 types of beans (butter beans and chickpeas or substitute one of these for cannelloni beans instead). I also use 2 small onions or 1 large and have been known to use more garlic… Rick uses beans that need to be soaked overnight – again I have cooked this way but I have also used tinned for speed or if I have forgotten to soak the beans overnight!
Best served with mash/ new potatoes and a green veg like broccoli – not forgetting a large glass of red. Rick suggests crusty bread.

Soak the beans overnight and then cook in pan according to packet instructions and leave to one side.
Cut the chorizo sausage into thin slices. Place the olive oil and chopped garlic into a pan and heat over a medium to high heat until the garlic begins to sizzle. Add the chopped chorizo and cook until the slices are lightly browned on either side. Stir often and keep an eye on the heat you don’t want to burn the garlic or chorizo. Then add the onion and continue to cook until the onion has softened.
You then add the red wine until it reduces to almost nothing. Add the canned chopped toms, thyme, butter beans and a little salt.
Sprinkle chopped parsley over the top and Voila!