Wednesday, 4 July 2012


This is one of my favourite comfort dishes and it's so quick and easy. You will need:
  • Good Chorizo
  • Yellow or Red Pepper
  • Aubergine
  • Carrots
  • Celery
  • Garlic
  • Green Chilli
  • Red Onion
  • Dried Oregano
  • Bay Leaves
  • Tinned Tomatoes
  • Tinned Flageolet Beans
  • Glass of red wine
  • Chicken Stock

As always I never really measure anything, I just add until it looks/tastes right. 

  1. Chop the chorizo into nice thick chunks and fry in a heavy casserole pan until it starts to go a nice golden brown colour. There should be enough oil in the chorizo which should release into the pan, if not add a bit of olive oil. 
  2. Once nicely coloured, spoon out the chorizo and put to one side.
  3. Add your diced carrots, celery and onion to the pan, when they start to soften add in the garlic and chilli. Fry for a few minutes careful not to let the garlic burn.
  4. Add your diced peppers and aubergine and continue to fry until they have started to brown. 
  5. Then add your glass of red, some chicken stock, a couple of bay leaves, a good pinch or two of oregano and a couple of tins of tinned tomatoes. Put the chorizo back in to the stew. Bring to the boil and let simmer, you want it to reduce down. 
  6. Once the stew has reduced, but too much, you want it a little saucy! add your flageolet beans or any beans you like. I also like to use butter beans or chick peas. Stir these in and allow another five minutes or so. 
  7. Serve with some bread or we like to have some bulgur wheat or cous cous. 
Hope you enjoy! 


0 comments:

Post a Comment

LinkWithin

Related Posts Plugin for WordPress, Blogger...
Designed with love by BDD