Smoky Spanish Beans with Chorizo
Smoky Spanish Beans with Chorizo



  • 100g sliced chorizo, chopped into quarters
  • 400g tin of quality chopped tomatoes
  • 400g tin of butter beans, drained
  • 2 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • 2 sliced onions
  • 3 crushed garlic cloves
  • 200g shredded cavolo nero
  • Tip the tomatoes into a casserole, then add 600ml water to the pot. Stir in the beans, chorizo, paprika, onion, garlic and dried herbs, then season generously and cook - covered - on a low heat for about 45 mins.
  • Remove the lid of the casserole and stir in the cavolo nero. Cook uncovered for 10 mins to wilt the greens and thicken the sauce, then season with more black pepper and serve with toast, extra chorizo, and some cheese if you fancy it.
2 hrs
4 serving

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