- 2 medium onions, peeled and chopped
- 4-6 cloves garlic, chopped or crushed
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 2 tsp vegetable (rapeseed) oil
- 2 x 400g tins chopped plum tomatoes
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 100g chorizo, halved lengthways and sliced
- 750ml chicken or vegetable stock (preferably reduced salt)
- Splash dry sherry
- 1 orange, juiced
- 2 bay leaves
- Freshly ground black pepper
- 3-4 tbsp fresh parsley, fresh or frozen, chopped
- 400g can butter beans, drained & rinsed
The butter bean and chorizo make this a very satisfying lunchtime meal. The butter beans, along with the peppers and tomatoes add to your SixFix.
Heat the oil in a large pan or stock pot over a medium heat. Add the chorizo and fry for 2-3 minutes until the sausage has released it’s lovely oil and is starting to turn brown. Remove to a plate, leaving the oil in the pan. Then add onions to the oil and fry gently for 4-5 minutes until softened. Turn the heat right down and add the garlic & both paprikas. Fry for 1-2minutes. Add the tomatoes and stock and simmer for about 5 minutes. Using a handblender, whizz the tomato and onion mix until fairly smooth.
Now add the chorizo, the peppers, butterbeans and bay leaves to the pan with the smooth tomato base. Add a good twist of black pepper to season. Simmer for 5 – 10 minutes until the beans and peppers are nearly tender. Finally, add the sherry, orange juice and the parsely.
Serve with crusty seeded bread and sprinkle withg more parsely.
For a vegetarian/vegan version, replace the chorizo with either a vegetarian version (available from health food shops) or another 1/2 a can of butter beans