Since returning from our holiday in Barcelona, Mr Q and I have been craving the Spanish flavours we discovered at local tapas bars and restaurants that lined the squares around the guesthouse where we stayed.
Tonight, I decided to have a go at replicating a dish we enjoyed on our second evening, Fabada Asturiana, or Spanish sausage, chorizo and bean casserole.
Spanish-style sausage, chorizo and bean casserole
1 pack (six) Giggly Pig ‘Spicy Garlic’ sausages
1 cup roughly chopped chorizo
4 or 5 garlic cloves, crushed
1 tsp smoked paprika
1 400g can chickpeas
1 400g can butter beans, or other white beans
2 400g cans of chopped tomatoes
flat leaf parsley, chopped
Fry the sausages and chopped chorizo in a frying pan with the garlic until browned.
Add the tins of tomatoes and bring to simmer.
Drain the white beans and chickpeas and add.
Pour entire mixture into a slow cooker or crockpot for six hours.
This is a really simple dinner, and the slow-cooking really helps the garlicky paprika flavours to permeate the beans. Enjoy this hearty mess with some crusty bread on the side for mopping and a glass of whatever you fancy.