This mildly spicy dish with its interesting flavour combinations is tasty, healthy and easy on the pocket.
2 Tbsp olive oil1 onion, chopped2 sticks celery, chopped1 yellow bell pepper, chopped3 garlic cloves, crushed1 chorizo sausage, sliced6 pork sausages1½ tsp smoked paprika1 tsp chili flakes1 tsp ground cumin2 bay leaves1 Tbsp dried thyme125ml white wine1 can chopped tomatoes1 chicken stock cube1 can red kidney beans, drained and rinsedSalt and black pepper to tasteMETHOD
Heat the olive oil in a large pan. Add the onion and garlic. Cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 minutes.Add the sausages and fry for 5 minutes, then stir in the spices and herbs and continue cooking for 1 to 2 minutes or until the aromas are released.Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes and bring to a simmer. Crumble in the stock cube and stir in.Cook for 40 minutes. Stir in the beans and cook for a further 5 minutes. Season and serve.
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