Borlotti Bean and Chorizo Stew
2x400g tins borlotti bean
3 banana shallots
4 Cloves garlic
30g tomato paste
300ml red wine
300g spicy chorizo sausage (diced)
Salt and pepper to taste
Handful chopped oregano
Begin by chopping shallots and gently frying in a splash of olive oil.
Cook for 2-3 minutes until tender, crush garlic and add to shallots, fry for a minute or two.
Add diced chorizo and cook for 8-10 minutes until the chorizo is lightly coloured and tender, now add the tomato paste and cook again for a further 2-3 minutes.
Add the red wine and saffron, once reduced add the pasatta and the borlotti beans, season with salt and pepper.
To intensify the flavour cook the stew (covered) in the oven at 160 degrees for an hour to an hour and a half, (for a quicker solution simmer on the stove top for 30 minutes)
To serve sprinkle with the oregano and plenty of parmesan