Bean, Red Pepper & Chorizo Stew

Serves 4


2 tbsp littleseed Rapeseed Oil

1 onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 red pepper, deseeded and sliced

200g chorizo, skin removed and cut into 1-2cm chunks

1 small red chilli, seeds removed and finely sliced (optional)

1 x 400g tin chopped tomatoes

2 tbsp tomato puree

2 tsp dried oregano

2 x 400g tin mixed beans in water, drained

Salt & Pepper to taste



Using a pan which has a lid, fry the onion gently in the oil until it begins to soften. Add the garlic and red pepper and continue to cook for a couple of minutes more. Then add the chorizo chunks (and chilli if using) and cook until they begin to turn crispy.

Add the chopped tomatoes, tomato puree and oregano, mix well, then stir in the beans. Put a lid on the pan and cook over a low heat for about 45 minutes, stirring occasionally to avoid sticking. Season to taste and serve with rice, pasta or potatoes.




Jennie Palmer