Ingredients Jump to Instructions ↓

  1. 2tbsp olive oil

  2. 450g (1lb) chorizo sausage, skin removed and cut into bite-sized chunks

  3. 115g (4oz) pancetta, diced

  4. 2 red onions, finely chopped

  5. 1 celery stick, finely chopped

  6. 1 large carrot, finely chopped

  7. 1 long mild red chilli, finely chopped

  8. 1/2 tsp dried chilli flakes

  9. 1tsp smoked paprika

  10. 1tsp dried oregano

  11. 2tbsp tomato puree

  12. 2 x 400g (14oz) tins chopped tomatoes

  13. 400g (14oz) tin peeled cherry tomatoes

  14. 1tbsp dark muscovado sugar

  15. 210ml (7fl oz) chicken stock, boiling or hot

  16. 2 x 400g (14oz) tins cannellini beans, drained and rinsed Salt and freshly ground black pepper

  17. 2tbsp roughly chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large frying pan and cook the chorizo chunks over a medium heat for 5 mins, stirring occasionally, to release the delicious paprika-flavoured fat. Remove the chorizo with a slotted spoon, leaving the fat behind, and set aside. Cook the pancetta, onions, celery and carrot in the same pan over a medium heat for 8 mins, to soften rather than colour. Add the chilli, paprika, oregano and tomato purée, stir to combine, then spoon into your slow cooker. Add the remaining ingredients, except the seasoning and parsley, cover and cook on low for 8 hrs. Check the seasoning, then stir in the parsley. Serve with garlic-rubbed toasted ciabatta.


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