Ingredients

  • 120 g sliced chorizo
  • 50 g haricot beans (soaked or tinned)
  • 1 glass strong red spanish wine
  • 1 clove garlic
  • 1 vine-ripe tomato
  • 12 black olives
  • 1 red pepper

Method

  • Gently fry the diced red pepper and garlic in olive oil for a few minutes before adding the chorizo: allow to cook for a further 5 minutes.
  • Add the haricot beans to this together with the red wine: bring to a gentle boil, then reduce and allow to simmer. Add the olives, roughly chopped.
  • Season with salt and black pepper. Leave to cook for ten minutes and then serve garnished with chopped tomato and accompanied by crusty bread.