Chorizo Festival Stew
This Chorizo stew was almost as famous as the acts on stage at a host of music festivals in the summer of 2012. Especially at WOMAD where it was a back-stage essential thanks to the Bath Pig chef Ed Pook who created it and served it up to the hungry festival masses.
- tbsp. extra-virgin olive oil
- 2 Bath Pig chorizo (1 spicy, &1 original is ideal) cut into 5mm thick diagonal slices
- 1 onion, roughly chopped
- 400g can chopped tomatoes
- 1 red pepper, roughly chopped
- Parsley, small bunch, finely chopped
- A few sprigs of fresh thyme
- 500ml hot chicken stock (good quality of course)
- 1 tin of butter beans (use good quality pulses or dried ones that have been soaked overnight)
- 1 tin of chickpeas
- Grated zest of 1 lemon
Heat the olive oil in an ovenproof casserole and fry the Chorizo, onion and garlic for 4-5 minutes, until the onion is beginning to soften and the Chorizo fats melt into them.
Add all of the ingredients to the casserole and mix well. Bring to the boil and simmer, partially covered for at least 1 hour, 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 a crunchy leaf salad.