Butter bean, chorizo and tomato stew

Method

1. Place a heavy-based casserole dish over a medium heat, add the olive oil, making sure that the olive oil completely covers the bottom of the dish.

2. Add the cumin and cook until it smells fragrant - about two minutes. Add the garlic and onion, reduce the heat and cover.

3. When the onions have softened, around 5 minutes, remove the lid, add the chorizo and bring the heat up to high, stirring constantly.

4. Once the chorizo begins to crisp, lower the heat to medium and add the chopped tomatoes, red peppers, paprika and butter beans and season with salt and freshly ground pepper.

5. Simmer for 10 minutes then, just before serving, stir in the chopped coriander. Serve at once with basmati rice.

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Ingredients

2 tbsp Olive oil
1 tsp Cumin seeds
2 garlic cloves, crushed
2 Onions, diced
24 cm chorizo sausage, skinned and roughly chopped
800g tinned chopped tomatoes
400g red peppers, red pimentos, drained and diced
1 tsp Paprika
800g canned butter beans, drained and rinsed
1 pinch salt and fresh ground black pepper
1 bunch fresh coriander, roughly chopped

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