A mixture of red kidney and black beans, chorizo and smoked bacon come together to make a hearty and mildly spicy bean stew. Grab a crusty roll and tuck in
Prep:10 mins
Serves 6 – 8 as a side
1 ½ tbsp vegetable oil200g chorizo, chopped100g smoked bacon, chopped4 shallots, sliced2 thyme sprigs4 bay leaves1 tsp smoked paprika400g can black beans400g can red kidney beans2 dried ancho chillies1 tsp chipotle sauce400g can chopped tomatoes
STEP 1Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.STEP 2Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.STEP 3Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it’s thick. Once ready, remove the bay, thyme and chillies, then serve.
