Several years ago, I ate in a restaurant on a date, and my date ordered a stew that contained beans and chorizo (the stew was amazing, the date was ... well I can't remember and that can't be a good sign). It's a standard combination, but for whatever reason, no matter how many recipes I tried, nothing really got it right for me... until one day a friend of mine posted this recipe on Facebook. It has beans and chorizo, so I used it as the foundation for my stew.
Serves 4 (unless you're feeding my husband)
200-300 grams of chorizo - not the fresh stuff, the normal stuff that you can eat straight from the package (my Tesco sells them in 225 gram packages so that's what I use)
1 large onion
2-3 tins of chopped tomatoes (depending on how meaty you want the stew to be)
1 tin butter beans (or beans of your choosing, but butters are so fabulous in stews)
1 tin berlotti beans (or beans of your choosing)
1-2 bell peppers
Kale (because I like to put it in anything, but this is optional)
Greens (fresh salad greens -not lettuce- like spinach or mustard are great)
As many cloves of garlic as you like - I usually use about 4
Chop the chorizo. I cut mine small because I tend to go heavier on the veggie ingredients so like to have lots of little pieces of chorizo throughout. Fry it (I do this without oil because I think it has enough oil in it, you judge what you like) in a stew pot/large heavy pan for a few minutes, to release the oil. In the meantime, dice the onion and smash/dice the garlic. Once the chorizo has greased the pan, add in your onion and cook until translucent.
Once the chorizo and onion are all all mellowed together, add in your tins of tomato and your garlic. At this point I put on the lid and let everything cook together for at least 20 minutes, until the flavours have mellowed out.
Once you're happy it's cooked long enough, drain and wash the beans and add them in. Simmer, uncovered, until the beans absorb the flavours and the stew thickens up. This will take about 20-30 minuets.
Finally, when everything is the desired consistency, chop up the bell peppers and add them in, cooking for just a few minutes. I add these at the end so they heat through but don't go soft. If you prefer them cooked, then add earlier. At this point, turn off the heat and add in the kale (stems removed, ripped into bit-sized pieces) and at the last minute, the salad greens. Gently fold in the salad greens, and serve immediately. Add more greens to the top of each dish if you like.
Serve with chunky toasty bread rubbed in garlic. Yum.