Butter Bean and Chorizo Casserole

Ingredients

• 2 tins of butter beans, drained
• 200 g cooking chorizo, in thick coins
• 1 onion, chopped
• 4 garlic cloves, sliced
• 200 g roasted red peppers, sliced
• 2 tsp smoked paprika
• 300 g passata
• 250 ml chicken stock
• 150 g spinach
• 3 tbsp dry sherry
• a handful of parsley

Method

1. Render the chorizo

   Fry the chorizo in a dry pan until the edges crisp and the orange fat runs out. That fat is the seasoning for the whole dish, so do not drain it away.

   6 min

2. Soften the aromatics

   Cook the onion in the chorizo fat until soft, then the garlic, peppers and paprika for a minute more.

   8 min

3. Simmer the beans

   Add the sherry and let it bubble away, then the beans, passata and stock, and simmer until thickened. Crush a few beans against the side of the pan — their starch is what gives the sauce body.

   15 min

4. Wilt the spinach

   Stir the spinach through in handfuls until it collapses. Any earlier and it turns to khaki threads.

5. Season and serve

   Check the salt — chorizo and stock have both already contributed — and finish with parsley. Good with bread, better the next day.