Chorizo Sausage, Paprika and Bean Stew

cook 30 mins
Tags: Spicey
  • 2 tablespoons olive oil
  • 200 g (7 oz) bacon lardons
  • 500 g (8 oz) mini cooking Spanish chorizo sausages
  • 1 onion, finely chopped
  • 3 x 400 g (13 oz) cans chopped tomatoes with herbs
  • 1 teaspoon caster sugar
  • 1 tablespoon sweet smoked paprika
  • 2 garlic cloves, crushed
  • 1 carrot, peeled and finely diced
  • 1 celery stick, finely diced
  • 1 bay leaf
  • 1 chicken stock cube, crumbled
  • 2 x 400 g (13 oz) cans mixed beans, such as black-eyed beans and red kidney beans, rinsed and drained
  • 4 tablespoons finely chopped flat leaf parsley, plus extra to garnish
  • salt and pepper
  • crusty bread, to serve (optional)
  • Heat the oil in a large heavy-based saucepan, add the bacon and chorizo sausages and cook over a high heat for 3–4 minutes until golden brown.
  • Stir in the onion, tomatoes, sugar, paprika, garlic, carrot, celery, bay leaf and crumbled stock cube, then reduce the heat to medium and cook, uncovered, for 15–20 minutes.
  • Stir in the beans and bring back to the boil, then cook for 2–3 minutes or until piping hot. Season and stir in the parsley.
  • Ladle into warm bowls, scatter with extra chopped parsley and serve with crusty bread, if liked.
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