You will need
Olive oil and knob of butter for frying
1 onion, finely chopped
1 clove garlic
1 tbsp oregano, chopped
1 tbsp thyme, chopped
225g chorizo sausage, chopped into chunks about 2 cm square
400g tin chopped tomatoes
400g tin butter beans
400g tin kidney beans
400g tin cannellini beans
200ml beef stock (a beef stock cube will do)
Method
1. Melt the butter in a large pan. Add the olive oil and fry the onions over a gentle heat for five minutes until they are soft. Then add the garlic, the herbs and the chorizo. Cook for a further two to three minutes until the oils have come out of the chorizo. Add the tomatoes, the beans and the stock.
2. Stir and bring slowly back to simmering point. Season well with salt and black pepper. Simmer for a further 15 minutes then serve.
Recipe, The Camper Van Coast by Martin Dorey and Sarah Randell (Saltyard Books)
Click here to go to the original article on Red Online
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