Chorizo and Mixed Bean Stew

Here at 'Doing' we'd like to encourage everyone to spend time finding new things they love. A massive hobby for a lot of us is cooking and so Linus has kindly offered up one of his favourite recipes for us all to try out.

Simple, one-pot cooking really is the best. Minimal washing up, maximum flavours, good value cooking. Unless you’re wanting to get all fancy, crack out the blowtorch, and swear Ramsay-style at every living thing in your kitchen, you may as well keep it slow and simple, right?

This is a super cost effective one-pot dish that requires minimal efforts for maximum rewards. Spice it up how you like, feed a bunch of friends with it, freeze it, do what you like. Better yet, guaranteed you won’t feel the pinch in your pocket at the supermarket. For all you health freaks out there, this dish is packed full of natural sources of protein. You can grab whatever beans you like to chuck in this stew. Black haricot and chickpeas make a nice combination; white haricot beans are perfect too.

Severs 6 Ingredients

• - 225g chorizo

• - 2 medium onions, diced

• - 1 red pepper, diced

• - 3 garlic cloves, grated

• - Small cube of ginger, grated

• - 1 fresh chili, finely chopped

• - 1 tin chopped tomatoes

• - 200ml beef stock

• - 1 tin black haricot beans

• - 1 tin chickpeas

• - 1 tsp cumin

• - 1-2 tsp smoked paprika

• - 1/2 fresh lime

• - Fresh parsley to garnish (if you’re feeling fancy)

1. Dice the chorizo and fry in a large casserole dish on a high heat for 3-4 minutes (you don’t need oil for frying chorizo)

2. Once plenty of the oil has released from the chorizo, remove from the pan

3. Add onions and peppers to the pan and cook for 10-12 minutes on a medium heat

4. Turn up the heat and add the grated garlic and ginger, and chopped chili; fry for 2-3

minutes

1. Add the spices (cumin, smoked paprika)

2. Return the chorizo to the pan and add in the tin of chopped tomatoes and beef

stock; add a pinch or two of salt

1. Bring to the boil, and simmer for 30-40 minutes

2. You can cook this as long as you want, bake in the oven for up to two hours if needed

3. Reduce the stew down to a reasonable thickness and add the haricot beans and

chickpeas, stir well

1. 10. Add the juice of 1/2 fresh lime (more if you like that tangy goodness) and cook for a further 5-6 minutes

2. 11. Season with some black pepper and serve with parsley to garnish