- 180g dried butter beans
- 1 tbsp extra-virgin olive oil
- 250g raw chorizo sausage (from delis), cut into 5mm-thick diagonal slices
- 1 onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 red chilli, deseeded and
- finely chopped
- 400g can chopped tomatoes
- 500ml chicken stock, hot
- Few sprigs of fresh thyme
- Grated zest of 1 lemon
- Soak the butter beans in a bowl of water overnight.
- The next day, place the beans in a saucepan and cover with plenty of fresh water. Bring to the boil and simmer rapidly for 1 hour until just tender. Drain.
- Meanwhile, heat the olive oil in an ovenproof casserole dish and fry the raw chorizo for 2-3 minutes until starting to brown. Remove from the pan with a slotted spoon and set aside. Add the onion, garlic and chilli to the pan and cook for 5 minutes, stirring, until the onion is beginning to soften.
- Add the chopped tomatoes, stock, thyme and lemon zest and add the chorizo and beans to the casserole. Mix well, bring to the boil and simmer, partially covered, for 1¼ hours or until the sauce is thick and the beans are meltingly tender. Check the seasoning and discard the thyme sprigs.
- Serve with crusty bread and salad.
- If you can’t find raw chorizo, add cooked, sliced chorizo for the last 15 minutes of cooking.