I’ve listed some basic alternatives if the originals are difficult to find!
- 2 tbsp. Olive Oil
- 2 Medium Onions – large diced (about 1cm sq.)
- 2 Red Peppers – roasted, peeled and diced (about 2cm sq. See note below) OR Jar of Red Peppers
- 2 Garlic Cloves – chopped (optional)
- 250g Hot Chorizo Sausages (un-cooked) – peeled of their skins and cut into 2 -3 cm pieces
- 1 or 2 x 400g jars of Spanish Butter Beans (amount to taste!) or Supermarket tins – washed and drained
- 1 x 400g tin of Chopped Tomatoes
- ½ tsp. Espelette spice – or a mixture of a little Spanish Sweet Paprika with some Chilli Powder
- Salt & Pepper – to taste
- Rub the peppers with Olive Oil and place them on a baking tray in a pre-heated oven at 200c. Roast for about 20 minutes or until they have blackened slightly – remove from the oven and place in a plastic bag – the top tied in a knot. Take out after 10 minutes, skin, de-seed and chop into desired pieces and set aside.
- Heat the Olive Oil in a large pan and add the diced Onions – cook over a medium heat until softened.
- Add the pieces of Chorizo sausages and cook until they are done and have given up their colouring and spices into the Oil.
- Add the Butter Beans and stir gently to coat them with the flavoured Oil.
- Finally add the Chopped Tomatoes together with the Red Pepper slices and cook gently for 10 minutes, stirring occasionally, until heated through.
- Adjust the seasoning and serve!