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.
- 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.
- Once nicely coloured, spoon out the chorizo and put to one side.
- 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.
- Add your diced peppers and aubergine and continue to fry until they have started to brown.
- 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.
- 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.
- Serve with some bread or we like to have some bulgur wheat or cous cous.
Hope you enjoy!
0 comments:
Post a Comment