Fri, 25 August 2017
Ingredients
Olive oil
2 large red onions sliced
2 cloves of garlic choppedcrushed
250g of chorizo sliced into euro coin size pieces
2 tsp of smoked paprika
2 tins of chopped tomatos
2 tins of cannellini beans
parsley to finish (optional)
Method
Heat the oil in a large lidded saucepan over a medium-low heat.
Add the chorizo and cook until the oil starts to run from the chorizo.
Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.
Add 1 to 2 teaspoons of smoked paprika and stir in Add the tomatoes and beans, stir well and cover and bring to a simmer then with the lid on pop into the oven for 30 mins to 2 hours ( low and slow works really well) you can finish the dish with some flat leaf chopped parsley Serve in soup bowls, with fresh crusty bread and butter.
Watch how it's made below:
