perfect for dinner on a budget, simple, hearty and full of flavour. Our Bean and chorizo chilli will go down perfectly with the family or a large group of friends. The secret to the flavour is in the simmering!
- 1 400g tin Plumb tomatoes
- 1 400g tin Kidney beans
- 1 400g tin Haricot beans
- 1 400g tin Butter beans
- 1 400g tin Cannellini beans
- 250g Puy lentils
- 1 tablespoon tomato puree
- 1 tablespoon Chicken Bouillon or 1 chicken stock cube
- 500ml water
- 1 Carrot
- 1 large onion
- 1 Red chillli
- 2 cloves garlic
- 100g Chorizo
- Olive oil
- Salt and pepper to taste
The ingredients suggested will provide four portions with leftovers for another day - it tastes great re-heated!
To make this a great vegetarian recipe, just leave out the Chorizo and swap the chicken stock for vegetable stock.
- Add good glug of olive oil to a large pan and bring it to a medium heat. While the oil is heating up, finely chop an onion and add it to the pan. Leave the onions to sweat, moving occasionally until the edges just start to turn golden brown.
- Cut a 100g piece of Chorizo in half lengthways and then slice it into 2-3mm slices. Add the sliced Chorizo to the pan and turn them over with the onions until the oils start to run.
- Add two chopped garlic cloves, a chopped red chilli, 1 tablespoon of tomato purée and a whole grated carrot and mix together. Allow the ingredients to cook for around one minute, moving constantly to cook out any bitterness from the tomato purée.
- Add 1 tin of plumb tomatoes, all of the beans, the Puy lentils, and 500ml of boiled water. Stir everything together and leave to simmer moving every 5 – 10 minutes.
- Continue to simmer and stir (watch out for anything sticking to the bottom of the pan) until the watery layer evaporates and a smooth, rich sauce develops.
- Stir in salt and pepper to season and serve in bowls with chunks of bread.