The smokiness from the dish satisfies all the senses.
|1||red pepper — large|
|2 Tbs||vegetable oil|
|2||onion — finely chopped|
|400 g||chorizo — smoky or spicy, sliced|
|1 tsp||paprika — smoked|
|3 cloves||garlic — cloves|
|1/2 cup||beer — milk stout|
|1x400 g||tin tomato puree|
|1 can||cannellini beans — or barlotti beans|
|1 can||butter beans|
|salt and freshly ground black pepper — to taste|
|lemon — juice only|
|1/2 cup||fresh parsley — to garnish|
Cut the red pepper in half, remove seeds and rub both the red pepper and whole baby tomatoes in oil.
Place red pepper and tomatoes in oven to grill, skin side up, till charred and skin has burst open.
Then remove from oven and let cool before peeling off the skin of the red pepper and cut into strips. Leave the tomatoes as is.
Thinly cover a thick-bottomed pot with 2 tablespoons of oil. Sweat the onion till translucent, but not browned.
Cut the chorizo into bite sized disks and add to the pot, fry until it begins to stick, then add Castle Milk Stout, 1 tablespoons at a time into the pot to deglaze and continue till the onion is caramelized.
Add tomato puree and season with paprika, salt and black pepper to taste.
While it simmers, remove the red pepper and tomatoes from the oven and allow to cool.
Add the red pepper, then all three tins of beans [rinsed in a colander] to the pot.
Check the seasoning and adjust if necessary.
Allow to simmer for 30 minutes on medium heat. Stirring to prevent sticking at the bottom.
Add the roasted baby tomatoes, squeeze in the juice of a whole lemon and sprinkle with parsley just before serving.
Recipe reprinted with permission of J’Something.