Chorizo, Sausage and Butter Bean Hot Pot
This recipe would serve 6-8 bowls. We use Brindisa chorizo picante. Brindisa are a specialist importer of fabulous Spanish produce. The sausages are often sold in good delis, or you can buy these online at Brindisa.
- 6 x Brindisa chorizo picante sausages (or if you can’t locate the Brindisa ones, then use some good quality cooking chorizo)
- 6 x normal sausages
- 2 tablespoons olive oil
- 4 tablespoons diced onions
- 1 large clove garlic, crushed
- 1 celery stick, cut into small dice
- 1 large carrot, peeled and cut into small dice
- 1 glass red wine
- 2 x 390g cartons of chopped tomatoes
- 1/2 carton water
- 1 dessertspoon wholegrain mustard
- 2 x bayleaves
- 1 x jar of large Judion butter beans, or two tins normal size butter beans
- roughly chopped flat leafed parsley for garnish
- Put chorizo and sausages in separate roasting pans and cook at 180’C for about 20 minutes, until just cooked
- Heat the oil in a heavy based casserole pan and add the onions and garlic
- Stir for a few minutes then add the chopped celery and carrot
- Cook for a further 3-4 minutes until softened, then deglaze the pan with the red wine
- Allow to bubble down and reduce a little before adding the chopped tomatoes, water, mustard and bay leaves.
- Remove the chorizo and sausages from the oven. Cut the chorizo into 2cm slices and the sausage into 1/2 inch chunks.
- Put the sausages and butter beans into the casserole with the onion and tomato mixture and cook for a further 30 minutes for flavours to mingle
- Check for seasoning – you probably do not need to add any extra salt or pepper.
- Serve steaming hot in bowls with flat parsley sprinkled over.