Try this easy Spanish-style casserole
If it’s a typical British summer’s day, chase the rain away with this sunshine on a plate..!
Ready in: 35 mins
1. In a sauté or paella pan fry 1 onion, chopped, 2 sticks of celery, chopped, 1 Ramiro red pepper, sliced, in 1tbsp olive oil and a knob of butter for 10 mins.
2. Remove to a plate and fry 250g pack cooking chorizo, sliced, until browned on both sides. Put the veg back in the pan, along with 125ml white wine, 2x400g tins chopped tomatoes (swilled out with water), 400g tin cannellini beans, rinsed and drained, a pinch of sugar, seasoning and a splash of sherry vinegar. Cook for 20 mins, until the sauce has thickened and the beans are tender. Serve with crusty bread to mop up all the lovely juices – delicious!