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Chorizo & Butter Bean Tagine

Updated: 5 days ago

by Caroline Marson from No-Fuss Suppers (Ryland Peters & Small)

This is a cheat’s version of a Spanish peasant stew called a fabada– beans, sausage & a rich tomato & red wine sauce make a welcoming supper on a cold winter’s evening. If you can’t get hold of chorizo, any spicy sausage will do. It is especially good with a glass of Rioja.

Serves 2

Prep time: 10 mins

Cooking time: 15 mins

Ingredients

1 tbsp olive oil

1 onion, finely chopped (fresh or frozen)

2 garlic cloves, crushed (fresh, frozen or from a jar)

75g chorizo sausage, skin removed & cut into 1cm slices

100ml red wine

400g tin chopped tomatoes

1 red onion, cut into thin slices

400g tin butter beans, drained

1 tsp dried mixed herbs

a few fresh rosemary or thyme sprigs (or from frozen)

sea salt & freshly ground black pepper

2 tbsp of finely grated Parmesan cheese

warm crusty bread, to serve

Method

Heat the oil in a large, high-sided frying pan.

Add the chopped onion & garlic & cook for a few mins over medium heat. Add the chorizo sausage & cook for a further 2-3 mins.

Add the red wine & bring to the boil. Allow to bubble until the mixture is reduced by half. Add the tomatoes, red onion petals, butter beans 100ml water & the dried mixed herbs & rosemary or thyme sprigs. Simmer, uncovered for about 10 mins.

Season to taste with salt & pepper & spoon into warmed serving bowls. Sprinkle with the Parmesan cheese & serve immediately with chunks of warm crusty bread to mop up the juices.

Nige says: For a vegetarian version use veggie chorizo, or whichever sausage you prefer. You’ll need a touch more oil, to make up for that extruded from the meaty chorizo. Peeled sweet potato, turnip, swede or celeriac, cut into 2cm square pieces & added instead of the meaty chorizo would work well on their own or alongside a veggie sausage.


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