Special Diet

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 200 g (7 oz) chorizo sausage, sliced
  • 1 green pepper, cored, deseeded and chopped
  • 1 red pepper, cored, deseeded and chopped
  • 1 glass red wine
  • 2 x 400 g (13 oz) cans butterbeans, drained and rinsed
  • 400 g (13 oz) can cherry tomatoes
  • 1 tablespoon tomato purée
  • salt and black pepper
  • chopped parsley, to garnish
  • gluten-free crusty bread, to serve

Heat the oil in a flameproof casserole, add the onion and garlic and fry for 1–2 minutes. Stir in the chorizo and fry until beginning to brown. Add the peppers and fry for 3 minutes.

Pour in the wine and allow to bubble, then stir in the butterbeans, tomatoes and tomato purée and season well. Cover and simmer for 15 minutes. Ladle into shallow bowls, sprinkle with the parsley to garnish and serve with crusty gluten-free bread.

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