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| It may not look Instagrammable, but it stuck to the ribs very well. |
I have some more videos to post, but until the software quits misbehaving , here's a cheap and satisfying autumnal Spanish stew:
Ingredients
For two:
1 bell pepper (any colour)
2 shallots
1-2 cloves of garlic
1 tin of budget tomatoes
1 tin of beans - I used fava beans, but butter beans, haricot, work as well. Super cheap from your friendly neighbourhood Turkish deli. Just don't use the He*nz kind...
1 reduced price (50p!) black pudding
As much chorizo as you like. I used about a 1/3 of a large one.
Pimentón or other chilli (not too much, you want punch but not to be knocked out)
Herbs - rosemary, thyme; oregano (lots of)
Optional:
Cooking sherry - works very well in Spanish dishes.
Half a fresh chilli, deseeded, chopped, and thrown in with the garlic and shallots to soften.
Method
Soften the bell pepper, then the shallots, then the garlic, in a little olive (or veg.) oil.
Add the black pudding, sliced up no bigger than your finger, and shake all that up. Now add the chorizo. I recommend you cut it into pound coin sizes (0.5cm) and then quarter those. Give it a few minutes to colour.
Add the tomatoes and a little water. At this point I used a chicken stock cube but it ended up tasting too salty, so I'd maybe add either more water or omit the stock cube.
Let that simmer on a low heat.
Eat with rice, mashed potatoes, or your favourite bread.
*munch*
I'm glad I have leftovers, I'm going to take my own advice, and thin it down with more water and tomatoes. Maybe add some more black pudding and chorizo. Mmm... Lockdown autumn isn't so bad when you can taste Andalusia or Murcia...
