Serves: 4 people

Preparation: 15 minutes

Cooking Time: 45 mins

A warm, spicy casserole with lots of chilli flavours, and chorizo sausages and tomatoes. Guaranteed to warm up those wintery evenings.

  • 2 tbsp Vegetable oil
  • 1 Onion, finely chopped
  • 2 sticks Celery, diced
  • 1 Yellow pepper, diced1 Red pepper, diced
  • 3 cloves Garlic, chopped
  • 250g Chorizo sausages
  • 300g Kid Goat Merguez Sausages
  • 2 tsp Chipotle chilli powder
  • 1 tsp Ground cumin
  • 1 tbsp Dried thyme
  • 1 tsp Black Pepper
  • 1 tsp Rock Salt
  • 45 ml Red wine vinegar
  • 800g Tomatoes, chopped
  • 1 cube Beef stock
  • 400 g Red kidney beans, drained and washed
  1. Fry the onion, celery, garlic and peppers and cook gently for 5 mins.
  2. Add the sausages and cook for 3 mins, then stir in the spices, Rock Salt, Black Pepper and thyme and continue cooking for 2 mins.
  3. Pour in the red wine vinegar and tomatoes and bring to a simmer.
  4. Add the beef stock cube and stir in. Cook for 40 mins.
  5. Stir in the red kidney beans and cook for a further 5 mins.
  6. Serve with boiled rice and a fresh salad. Don’t forget the crusty bread to mop up the juices.