Bean & Chorizo Casserole

One pot meals always get my vote, especially after a long busy day at work. We want to eat well but don’t want to have to spend ages over the cooker before it is ready. Mr Fitness comes in very hungry after his evening sessions with clients and it’s nice to be able to sit down over a meal and chat about the day and just relax, not spend ages getting food ready.
We were lucky enough to get a load of chorizo recently, direct from Spain and having had a lovely meal in seven social where they had a really tasty bean and chorizo dish I instantly knew what to cook for dinner. Presoaked tins of beans are perfect for this – I always have a selection in the press for midweek suppers.

1 tin (400gr) butter beans
1 red onion sliced
2 cloves garlic peeled and mashed
1 piece of chorizo about 5″ sliced thinly
1 tsp of sweet paprika
200ml passata mixed with 100ml water
olive oil
Salt and Pepper

Heat the oil and gently fry the onion and garlic until softening about 5 minutes
Add the corizo and cook over a medium heat until it starts to release its lovely oils and smells
Stir in the paprika and tip in the passata and water and stir to combine. As an alternative you can whizz up a tin of tomatoes and use this.
Season and bring it to the boil and turn down to medium and simmer the dish until the sauce is thickening nicely and the beans are ready. Taste and adjust the seasoning including a teaspoon of sugar to bring out the flavours of the tomato sauce.
Serve as is or I cooked some chicken on a griddle pan and served on top of the dish. A lovely glass of red wine was my other accompaniment!. crusty bread can be great too as long as it’s just the 1 slice!…Enjoy!

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