Bean and Chorizo Cassoulet

Check your pulses

This is a warm and smoky dish, ideal on a cold winter's night served with a comforting dollop of mashed potato (although if you're on a diet, the butter beans will almost do the trick) and a crisp green salad.

  • 1 onion, chopped
  • 1 red pepper (or any colour really), sliced
  • 1-2 cloves garlic, crushed
  • 200g chorizo sliced into bite-sized chunks
  • 250g butter beans/haricots or a mix
  • 2 tsp smoked sweet paprika
  • 2 tins chopped tomatoes
  • 100ml red wine (optional)
  • 1 chicken stock cube (again optional, but it rounds out and enriches the sauce)
  • pinch of mixed herbs
  1. Gently sauté the onion in a heavy-based, or deep frying pan for 3/4 mins until it starts to soften, then add the pepper and garlic.
  2. After another 5 mins add the other ingredients and either simmer gently on the hob for 20-30 mins, or put in the oven on a low to medium setting for a similar amount of time.

Words, pictures and recipes Jo Arnell