Categories: December

Ingredients

• 700g new potatoes, quartered
• 3 tbsp olive oil
• 1 red onion, chopped
• 500g piece chorizo, sliced
• 4 garlic cloves, crushed
• 1/2 tsp dried chilli flakes
• 400g can butter beans, drained and rinsed
• 400g can chopped tomatoes
• 2 fresh bay leaves
• 150ml beef or chicken stock
• 4 tbsp chopped fresh flatleaf parsley

Directions

1. Place the potatoes in a large saucepan of cold, salted water. Bring to the boil, then simmer for 10 minutes or until just tender. Remove from the heat, drain and put aside.

2. Heat the oil in the same pan. Add the onion and cook for 3-4 minutes until just softened. Add the chorizo and cook until it starts to turn golden. Transfer the chorizo mixture to a plate using a slotted spoon. Add the garlic and chilli to the pan. Cook for a few seconds, then add the potatoes, butter beans, tomatoes, bay leaves and chorizo mixture. Pour in the stock, bring to the boil, then reduce the heat and simmer for 10 minutes. Stir in the parsley and serve with crusty bread.

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