“It’s the ultimate bowl food, to be eaten as a stew, a side dish or a substantial soup if diluted a bit. I will keep a bit aside before adding the chilli, in the hope that Seb will eat it. The chorizo makes this vegetable-heavy dish acceptable to him. But the chilli is pushing it.” – Sam Woulidge
- 1 cup olive oil
- 4 large onions, finely chopped
- sea salt, to taste
- 220 g smoked Spanish chorizo, thinly sliced (and, if you think it necessary, cut into half-moons)
- 12 large cloves garlic, finely chopped
- 6 t rosemary, finely chopped
- 1 t smoked chilli flakes (optional but advised)
- 4 x 400 g cans butter beans, drained and rinsed
- 2 x 400 g cans diced tomatoes
- 1 cup water
- 3 t lemon zest
1. Heat 4 T olive oil in a large saucepan over a medium-high heat. Add the onions and cook for 10–15 minutes until nicely browned but not burnt.
2. Remove the onions from the pan, set aside in a dish and lightly sprinkle with sea salt.
3. Add 2 T olive oil to the same pan and fry the chorizo over a low heat for 3–4 minutes. Remove from the pan and set aside.
4. Add the remaining olive oil, garlic, rosemary and chilli flakes and cook over a medium heat until the garlic is golden. Be careful not to burn it.
5. Add the butter beans, tomatoes and water. Bring to a simmer over a medium heat until the sauce thickens, this should take about 25 minutes.
6. Add the onions and fried chorizo and cook over a low heat. Season to taste. If you prefer a soup to a stew, add more water. Add the lemon zest before serving.
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Hannah Moerdyk