Hall & Co: Spanish Tapas

Borlotti Bean and Chorizo Stew



2x400g tins borlotti bean

3 banana shallots

4 Cloves garlic

30g tomato paste

1ltr passata

300ml red wine

300g spicy chorizo sausage (diced)

Pinch saffron

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