In a way want to say this is a seasonal meal, but I don’t really mean seasonal in the sense of the vegetables in it, as there are actually tomatoes in it and then just an onion. What I mean is that it fits in well at this time of year, very much like a pie or a stew. It is warming and filling and heavier than summer food.
I know this is Spanish in style, and Spain says sunshine and summer, but I like this more in autumn and winter rather than spring and summer. All you really need is a hunk of crusty bread to soak up those red-stained juices and that’s your meal. Although you could add some wilted kale alongside if you wanted or a green salad if you feel you need the nutrients – and lord knows everyone seems to want lots of nutrients in January. February and we will all be back to biscuits and desserts I am sure.
Spanish chorizo and bean stew
It is best to use cooking chorizo, as it will be softer once cooked, if not it will work with a cured version, but it certainly won’t work with salami style slices of chorizo I am afraid. This is a very flexible recipe, you don’t need to stick closely to the quantities, just see how you feel. You could add some red chilli at the garlic stage and swap butter beans for the cannellini if that’s what you have to hand. Fresh parsley would make the dish look pretty if you were serving guests.
Spanish chorizo and bean stew (Serves 2)
150g of chorizo, sliced into fat rings
1 white onion, finely chopped
2 garlic cloves, finely chopped
2-3 large tomatoes, roughly chopped (with all the seeds and juice)
1/2 tsp of smoked sweet paprika
1 400g can of cannellini beans
1. Heat a small amount of olive oil in a pan and fry the chorizo gently for a minute or two until the red oils start oozing out.
2. Add the onion and cook for 5 minutes until soft. Add the garlic and cook for a couple of minutes more.
3. Turn up the heat and add the tomatoes and simmer for 5 minutes until the juices reduce a little. Add the paprika and a splash of water.
4. Finally add the beans, stir and place the lid on. Allow to warm through for 5-10 minutes on a medium head. In this time the flavours should all mingle and the beans get covered by the chorizo oil.
5. Serve in bowls with any juices from the pan and bread to mop it up with. Really I feel a glass of red wine is necessary with this.
