Spicy Chorizo, Pancetta & Cannellini Beans with Red Wine
Over a year ago
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Ingredients
- 200g Cooking Chorizo (1cm Sliced)
- 100g Diced Pancetta
- 1 Small Onion (Finely Diced)
- 2 Cloves of Garlic (Crushed)
- 1 Medium Chilli (Thinkly Sliced)
- 2Tbsp Tomato Puree
- 1 Small Glass of Red Wine
- 2 Tbsp Sherry Vinager
- 2 Tbsp Caster Sugar
- 2 Cans Tinned Plum Tomatoes (Roughly Chopped – keeping The Sauce)
- ½ tsp Smoked Paprika
- 1 can Cannellini Beans (Drained & Washed)
- 2 Tbsp Sliced Fresh Basil
- 4 Tbsp Olive Oil
- Cracked Black Pepper
- 1 Bisto Stock Melt
Accompaniment
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Description
A delicious hearty meat dish.
This warming meal for you and your family is deceptively easy and quick to prepare, just what you need mid-week after a long day at work.
Method
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1
1. Gently fry the onion and garlic in the olive oil for approx 5 mins or until soft.
2. Add the tomato puree and continue to fry for 2 minutes.
3. Add the red wine, sherry vinegar and sugar and boil for a further 2 minutes.
4. Add the chopped plum tomatoes, chilli, smoked paprika and the Bisto Chicken stock melt and bring to the boil, then turn down the heat and simmer, stirring occasionally.
5. Meanwhile, pan fry the chorizo and pancetta in a little olive oil on a moderate heat until coloured.
6. Pass through a sieve to discard the fat.
7. Place the chorizo, pancetta into the tomato sauce.
8. Simmer with a lid for approx 20 minutes .
9. Add the cannelline beans and simmer for a further 15 mins.
10. Season with cracked black pepper.
11. Add the basil and stir.
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