Meaty butter beans

Not the most alluring title, but less clunky than “Chicken and chorizo with peppers and butter beans”. It tasted even better reheated a couple of days later, after the flavours had mingled and mellowed in the fridge. More of a curate’s egg of a dish for my sons though: one rejected the beans; the other pushed the meat to the side of his plate.

• 1 tablespoon Olive Oil
• 200g cooking Chorizo, sliced into 5mm coins
• 4 large Shallots, large dice
• 2 cloves Garlic, sliced thinly

• 400g boned, skinned Chicken Thighs, large dice- say 5-6 from each thigh. I’d like to try this with belly pork too, which would need longer, slower cooking.
• 1 Red Pepper, large dice
• 1 Yellow Pepper, large dice
• 1 heaped teaspoon Sweet Paprika
• 1 heaped teaspoon Hot Paprika
• a tin of Tomatoes
• 2 Bay Leaves
• small bunch Oregano

• a tin of Butter Beans – or a jar if you’ve just spent a load to see if they’re worth it
• fennel fronds – optional obviously, but I’m growing some and it is going to seed

Cook the chorizo in a casserole with the oil over a gentle to medium heat, to release the oil. Add the shallots and cook slowly till soft and golden.

Add all the ingredients in the middle group of the list above and bring to a simmer with the lid on, cooking gently over the hob, or in a 150°C oven for around 15 minutes until the chicken is almost cooked through. Crush the tomatoes a little and add some water if it is drying out. Season well. Add the beans and heat through for another 5 minutes. Sprinkle with the fennel fronds and serve with rice or mash and some greens.