Chorizo and Kidney Bean Macaroni

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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