Seeing as Uni is starting back soon, here’s a recipe that is cheap, uses up leftovers and it’s easy to knock up.
- 180g Chorizo- chopped into half moons
- 2 tins of chopped tomatoes
- 2 tins of beans ( I used 1 tin of butterbeans and 1 tin of kidney beans)
- 3 cloves of garlic- minced
- 1 large red onion – diced
- 1 small glass of a nice deep red wine
- 25-30g pimentón
- 2 roasted brined peppers- chopped
- 1tbs of dried rosemary
- 1tbs of tomato puree
- Splash of sherry vinegar
- 2 generous tsp of chipotle chilli powder
First heat up a pan – a Le Creuset Dutch oven in my case – and pour in a little oil, I used cold-pressed Rapeseed, but feel free to use your preferred oil. Fry off the Chorizo until they render down in their paprika ladened oil. Now, add the onions and garlic- cook until translucent. Add in the the tomato puree until it’s cooked out a bit and melded with the rest of the pan. It should look like this:
Now deglaze the pan with the red wine until cooked out. Add the tomatoes, chopped peppers and rosemary into the pan. Now, with the beans I drained the kidney beans, but I decided to use the liquid- or ‘aquafaba’ from the butterbeans, pouring the whole lot in. It not only adds more liquid to the pot, but it thickens the sauce, too. Add in your paprika and chilli powder and turn the heat to a low simmer, lid on – leave for at least 1-2 hours, if not more, lifting lid to stir occasionally.
It now should have turned into a rich marroon red stew like this:
Season with a little salt, lots of black pepper and sherry vinegar, to taste. And serve!
It makes a nice winter warmer- and seeing as its always like winter here in Wales 😉
I served mine with a sprinkle of freshly chopped spring onions, a bit of grated cheddar and a nice big dollop of sour cream, along side some crusty rolls and a nice big glass of a deep and rich Rioja – decanted in my new Menu winebreather carafe.
As a student, this is a lush dish you can leave cooking whilst you study, or spend time with friends, it can be done very cheapily, it can be cooked into batches, and frozen and is so easy to make.