I love chorizo sausage. I love the flavour they give to just about anything. I love them fried up by themselves. I love how just one sausage will neatly spread a warm spiciness through a whole dish. This is a new recipe for us, but it was so good that we forgot to take pictures. Sorry. It's based on a recipe in an old copy of BBC's Good Food magazine. You will need some crusty bread to capture every last bit of the sauce.
Chorizo and White Bean Stew
2 Tbsp olive oil
2 rashers of bacon, sliced (rind removed)
1 bay leaf
1 onion, chopped
2 cloves of garlic, finely chopped
1 sprig of fresh rosemary, chopped
1 tsp dried thyme
1 tsp paprika
2 tomatoes, chopped
3 uncooked chorizo sausages
2 cans of cannellini beans, drained and rinsed
Heat the oil in a heavy based pot, over a medium heat. Add the bacon and the bay leaf, and when the fat becones to run, add the onion. Keep the heat low so the onion browns but doesn't burn. Add the garlic, rosemary and thyme and cook until aromatic. Stir in paprika and tomatoes and simmer until the tomatoes are soft.
While it's simmering, slice the chorizo into 1cm slices. Add the chorizo and beans to the pot, with enough water to cover. Simmer for 5 minutes. Done!