Makes: enough for 4 people as a side dish or as a component of
Warning: the oil from the chorizo stains everything, including
permanently staining some plastics; if you're going to wash up
using a dishwasher then make sure all of the orange oil is washed
off first or the orange stain will just distribute evenly over
150 gm chorizo, sliced
1 red pepper, finely chopped
400 gm tin butterbeans
200 ml red wine
1 tsp sugar
salt & pepper
1 tbsp chopped coriander leaves
In a measuring jug, mix the 200 ml of red wine with the 1
tsp of sugar and season with salt & pepper.
Fry the chorizo in olive oil for no more than few minutes on
each side, just for long enough that the red oil begins to
Add the red pepper and butterbeans to the frying pan and
mix together with the chorizo.
Add the mixture from the jug, making sure that any
residual sugar comes with it.
Cover, reduce the heat to low and leave for 10 minutes
Mix in the chopped coriander leaves before serving.