Bean and Chorizo Stew

Method

When there’s been a need for something quick but more filling lately, I have resorted to my favourite bean and chorizo stew. I lightly fry one or two large chopped onions, depending on how many mouths there are to feed, adding chopped garlic and / or fresh chilli, depending on how I feel or what I have in stock. Next I skin and slice a large piece of chorizo sausage and fry that too, until it begins to ooze that reddish goo. Then I add the contents of whichever tins of beans are in the kitchen cupboard: haricot, red kidney, butter beans, the greater the variety, the better the dish. In goes a large jar of passata, or the oh-so-useful tin of chopped tomatoes or two, and the stew cooks itself. Courgettes are a happy addition to this mix too, and certainly any of those herbs flourishing in the garden at this time of year.

Mrs Trewhitless