Ingredients

150g mini chorizo cooking sausages, halved

1 tbsp olive oil

1 red onion, peeled and chopped

1 red pepper, de-seeded and sliced

1 clove garlic, peeled and chopped

6 ripe tomatoes, chopped

2 tsp nora pepper paste (optional)

5-6 dashes of smoked hot sauce

1 tsp sherry vinegar (optional)

1 700g Jar Perello butter beans, including liquid

2 tbsp flat-leaf parsley, chopped

Sea salt and black pepper

Method

1. Heat the olive oil in a medium non-stick saucepan. Fry the chorizo until browned, then remove from the pan and set aside.

2. Add the onion and pepper and cook until softened, about 7 min. Add the garlic and cook for another minute. Add the tomatoes, nora pepper paste, harissa or smoked hot sauce and chorizo. Cook for 3-4 minutes.

3. Pour in the butter beans and 1/3 jar of water, and simmer for 10 minutes. Add the sherry vinegar and check the seasoning, adjusting as needed.

4. Sprinkle with parsley, spoon into bowls and serve with crusty bread.

    

   Notes:

   Use chickpeas or other beans in place of the butterbeans.

   Use rose harissa or chilli sauce instead of smoked hot sauce.

   Serves 4