Chorizo, Red Peppers & Butter Beans

by Guy

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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


  1. 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.
  2. Heat the Olive Oil in a large pan and add the diced Onions – cook over a medium heat until softened.
  3. Add the pieces of Chorizo sausages and cook until they are done and have given up their colouring and spices into the Oil.
  4. Add the Butter Beans and stir gently to coat them with the flavoured Oil.
  5. Finally add the Chopped Tomatoes together with the Red Pepper slices and cook gently for 10 minutes, stirring occasionally, until heated through.
  6. Adjust the seasoning and serve!

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