Chorizo, Sausage and Bean Stew
Over a year ago
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Ingredients
- 200g Dried Chickpeas - soaked overnight or 1 400g can chickpeas
- 200g Dried Pinto Beans - soaked overnight or 1 400g can pinto beans
- 4 sausages, chopped
- 125g chorizo sausage. sliced
- 400g can of chopped tomatoes
- 2 white onions. chopped
- 2 or 3 Cloves garlic. crushed
- 1 tsp spanish smoked paprika
- ½ tsp dried thyme
- pinch Freshly ground black pepper
- 1 tbsp manzilla sherry
- 4 piquillo peppers, sliced lengthways
Accompaniment
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Description
A hearty and warming stew - perfect for cold winter meals.
Don't forget some crispy toasted bread to go with it and mop up the rich sauce.
Method
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1
1. Soak the chickpeas and beans overnight in water if using dried rather than canned. Drain in a sieve and set aside.
2. Heat about 2 tbps of olive oil in a cast iron casserole or heavy pan and fry the onions for a few minutes until softened. Add the garlic and fry for a few minutes more until coloured slightly but not browned.
3. Add the chopped sausages and chorizo and brown.
4. Add in the drained chickpeas and beans, tomatoes, paprika, thyme, pepper and sherry. Bring to boil the reduce heat to a simmer and cover pan. Cook for about 1 hour 15 mins until the beans are soft.
5. Add the sliced piquillo peppers and stir them through for a few minutes to heat them through.
6. Serve with warm crusty bread.
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