World Cuisine

  • 125 g (4 oz) chorizo, sliced
  • 1 red onion, chopped
  • 2 x 410 g (13½ oz) cans haricot beans, drained
  • 375 g (12 oz) cherry tomatoes
  • 2 garlic cloves, finely chopped
  • 2–3 sprigs of rosemary, leaves stripped from the stems
  • 350 g (11½ oz) pack chilled frankfurters, drained and thickly sliced
  • 100 g (3½ oz) marinated mixed olives (optional)
  • 200 ml (7 fl oz) boiling vegetable stock
  • 1 tablespoon tomato purée
  • salt and pepper

Preheat the slow cooker if necessary; see the manufacturer's instructions. Put the chorizo, onion and haricot beans into the slow cooker pot, add the tomatoes, garlic and rosemary and mix together. Arrange the frankfurters and olives, if using, on the top.

Mix the boiling stock with the tomato purée and a little salt and pepper, then pour into the slow cooker pot. Cover with the lid and cook on high for 4–5 hours. Stir the beans, then spoon into bowls. Serve with hot peppered foccacia or garlic bread and a green leafy salad.

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