Without sounding like a line from an episode of Nigella Bites, there’s nothing better than getting cozy on the sofa, on a wintery evening, with a bowl of hearty one-pot stew, a chunk of crusty rye bread and an optional glass of full-bodied red. Remote control in reaching distance. Cue chill-out time.
This easy to make sausage, chorizo and smoked paprika stew is great on it’s own or, if you’re interrupted by guests, throw in some chunks of boiled potato and serve with a side of crunchy warm beans; you will have you and your guests licking the plates clean. Easy to adapt and make your own (we substituted some of the beans and added spicy paprika for a chilli hit), you wont be disappointed on flavour or comfort factor.
Serves 4-6 (freezable)
- 2 tbsp olive or rapeseed oil
- 1 onion, finely chopped (we use 2 onions)
- 2 medium sticks celery, finely chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 3 large garlic cloves, chopped
- 6 cooking chorizo sausages (about 400g)
- 6 pork sausages (about 400g)
- 1½ tsp sweet smoked paprika (we substituted a 3rd of the sweet smoked paprika with hot spicy paprika)
- ½ tsp ground cumin
- 1 tbsp dried thyme
- 125ml white wine
- 2 x 400g tins cherry tomatoes or chopped tomatoes
- 2 sprigs fresh thyme
- 1 chicken stock cube
- 1 x 400g tin aduki beans, drained and rinsed (we substituted half the aduki beans with tinned baked beans)
- 1 bunch chives (optional garnish)
- Heat the oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.
- Add the sausages (both, whole) and fry for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1-2 mins, 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 fresh thyme and bring to a simmer. Crumble in the stock cube and stir.
- Cook for 40 minutes (uncovered) stirring occasionally. Stir in the beans and cook for a further five minutes (uncovered). Remove the thyme sprigs, season with salt and black pepper (if required) and serve.