John’s great guacamole
John Torode's guacamole makes the perfect accompaniment to burgers, nachos, or is great just on its own as a dip
Chorizo & bacon bean stew
Serves 6 - 8 as a side
Easy
Prep:
Cook:
A mixture of red kidney and black beans, chorizo and smoked bacon come together to make a hearty and mildly spicy bean stew. Grab a crusty roll and tuck in
Skip to ingredients
- 1 ½ tbsp vegetable oil
- 200g chorizochopped
- 100g smoked baconchopped
- 4 shallotssliced
- 2 thyme sprigs
- 4 bay leaves
- 1 tsp smoked paprika
- 400g can black beans
- 400g can red kidney beans
- 2 dried ancho chillies
- 1 tsp chipotlesauce
- 400g can chopped tomatoes
Nutrition: per serving (8)
- kcal449
- fat22g
- saturates6g
- carbs17g
- sugars13g
- fibre4g
- protein38g
- salt1.3g
Method
step 1
Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
step 2
Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
step 3
Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it’s thick. Once ready, remove the bay, thyme and chillies, then serve.
