There’s a sweet richness to this winter favourite that the kids love.
Add plenty of hot smoked paprika to warm it up for adults!

It’s really easy and simple and you can vary the ingredients.
Try squash instead of carrot, change the bean combination, add more chorizo — you get the idea 😉

INGREDIENTS
Olive oil – large glug (1.5 tbsp)
2 or 3 chorizo depending on size
1 clove garlic – finely chopped
1 large onion
1 can kidney beans
1 can of cannellini beans
2 carrots sliced thickly
1 can of whole tomatoes
150 ml water (as required)
Paprika (1 tsp) or Hot Smoked Paprika to taste
Chilli powder (1 tsp) optional or to taste
Coriander to top
Tobasco sauce (for those seeking an extra kick) add once served to taste.

METHOD
Heat the oil, medium heat, fry off garlic (don’t burn)  add onion and cook for 3 to 4 mins until onion softens. Add the chorizo and cook for 4 or 5 mins. The onions will adopt the colour of the chorizo…
Add the tomatoes, beans (drained) and the carrots. Give the pot a good few stirs. At this point add the paprika and chilli powder to taste. Add water if the stew is becoming too thick. Cover and simmer until the carrots are just cooked through.
Top with the coriander and serve with rice, bread or both 😉

 

  • GavinK