Ingredients 1 tbsp vegetable oil
125g pack of cooking chorizo
1 clove garlic
50 ml red wine
Beef stock cube
1 400g tin chopped plum tomatoes (plus 1 tin of water)
1 400g tin of beans in chilli sauce
10-12 leaves of kale
1/2 tsp hot chilli powder
1/2 tsp hot smoked paprika
Heat the oil over a medium heat in a large saucepan.
Chop the onion and tip into the pan. Cook for a few minutes.
Add the garlic and then cook for a few minutes more.
Using kitchen scissors, snip the chorizo into disk-shaped slices and then add to the pan with the onion and garlic. Cook for a few minutes until the chorizo starts to release orange oil.
Slice the kale leaves into thin ribbons (I use scissors for this as well, it's just easier) and add them to the pan.
Add the chilli powder and hot smoked paprika and mix well.
Turn the heat up to high and add the red wine. Cook for a few minutes to reduce the wine.
Add the peeled chopped plum tomatoes.
Crumble the stock cube into the sauce.
Fill the empty plum tomato tin with water and add that too and add the tin of beans.
Cook for about 30 minutes until the sauce has thickened. Season to taste - you may need extra spice, you may not.