I am a firm believer that you can make any dish taste great with the addition of chorizo. It imbues any meal with its deep, salty, smoky flavours of the Mediterranean with generosity. It’s probably partly because this Spanish sausage is full of salt, pork fat and everything else that is bad for us. But A: who cares? And B: a little goes a long way.
I regularly make some kind of chunky soup with pieces of chorizo (the cooking type for preference, buy fully cured if not)
This soup is one of those ‘bung-it-in’ dishes – my favourite type of dish and probably yours too, mainly because we can use up the odds and ends languishing in the fridge with rosy cheeked satisfaction.
I can’t really give you a definitive recipe, and that is the idea. But here is an idea to get you started. I would say ‘serves two’, but technically a soup never does, you always have to make lots and mine usually does three/four portion. It just means you get to enjoy it all over again for lunch.
Chunky chorizo and bean soup
Sweat one finely chopped white onion in oil until soft, add two cloves of garlic finely chopped and cook for a few minutes more. Add about half a long chorizo which you have cut into rings then cut in half again. Let it cook for a bit until you can see the vibrant red oil seeping out of it.
Add one can of chopped tomatoes and 500ml of chicken stock. Simmer for 15 minutes. Now add what you like: Some form of bean (my choice is canned cannellini beans or butter beans), then some seasonal vegetables. In the photo I used some French beans that I froze from my garden in the summer, but I like it with wilted Swiss chard or cavelo nero. Simmer to cook the vegetables through then serve with lots of crusty bread.