Chorizo and Kidney Bean Macaroni
Chorizo and Kidney Bean Macaroni



  • 2 tbsp olive oil
  • 200g finely chopped cooking chorizo
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1.2 litres chicken stock
  • 250g macaroni
  • 400g tin of kidney beans, drained
  • 1 lemon, zest and juice
  • 1 tbsp grated parmesan
  • Fry the chorizo in the oil for 7 mins, then remove with a slotted spoon and drain on kitchen paper. Add the onion to the pan and cook for 5 mins to soften, then tip in the garlic and fry for 2 mins more. Stir the macaroni into the pan, coat with the seasoned oil, then add a ladleful of stock and leave to simmer until reduced by two-thirds. Repeat until you’ve added about two-thirds of the stock.
  • Stir in the beans and continue adding the stock until the pasta is al dente and the beans are tender. The sauce should be thickened and glossy - you may not need all of the stock to achieve this. Stir in the chorizo and lemon juice, leave to stand for 5 mins, then divide between bowls and top with lemon zest and grated pecorino.
20 mins
4 serving

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