About This Recipe
1 brown onion, diced
1 green and 1 orange pepper, cored, seeded and chopped
1 small, smoked gammon joint, cut into chunks
1 chorizo ring, diced
400g can of chopped tomatoes
1 cup of chicken stock
400g can of butter beans, drained and rinsed
1 tbsp molasses
1 tbsp wholegrain mustard
4 fresh bay leaves
Leaves from a few sprigs of thyme
1 tsp smoked paprika
- Heat a little olive oil in a large pan and fry the onion and peppers for 2-3 minutes until the onion starts to soften.
- Add the gammon and chorizo and cook, stirring, for 3-4 minutes until the oils start to seep from the chorizo.
- Add the remaining ingredients and simmer gently for 10-15 minutes, until the sauce is rich and thick and the beans are tender.
- Serve immediately or cool to room temperature and refrigerate until needed (reheat over a medium heat, until piping hot).