Mo bhreithlá (Bean and chorizo stew)

Rinneamar ceilliúradh ar mo bhreithlá thar an deireadh seachtaine. Tháinig deichnúr don dinnéar agus rinne Himself an béile álainn blasta seo leanas:

Cannellini Bean, Tomato and Chorizo Stew with Rosemary.

Omit the chorizo for a delicious vegetarian meal

Serves 4 -6

115g (4oz) sliced onions (or plainspeak 1 onion)
1 clove of garlic crushed
0.5 – 1 teaspoon chili flakes
1 tablespoon of extra virgin olive oil
500g (2lbs) very ripe tomatoes in summer (peeled) or 2 x 400g (14oz) tins of tomatoes in winter
salt, freshly ground pepper and sugar to taste
2 x 400g (14oz) tins of haricot or cannellini beans
8 – 12 oz (225-350g) chorizo, sliced
1 teaspoon chopped rosemary

1. Heat the oil in a non reative saucepan.
2. Add the sliced onions and garlic and chilli flakes and toss until coated, cover and sweat on a gentle heat until soft but not coloured. It is vital for the success of this dish that the onions are completely soft beore the tomatoes are added.
3. Slice the fresh tomatoes or tinned and add with all the juice to the onions.
4. Season with salt, pepper and sugar (tinned tomatoes need lots of sugar because of their high acidity).
5. Add a generous sprinkling of rosemary.
6. Cook covered for just 10 minutes.
7. Uncover and continue to cook for another 10 minutes, or until the tomat softens. (Cook fresh tomatoes for a shorter time to preserve the lively fresh flavour).
8. Add the beans and chorizo, continue to cook, add chopped fresh rosemary and serve.
9. Alternatively add lots of choped parsley and coriander instead of the rosemary for a milder flavour.
10. Serve with potatoes or a green salad or both!

I preceded this with crusty bread and spreads (pesto, tapenade (home made!) and paté) and followed it with profiteroles which I made for the first time. They were easy and scrumptious.