Via: Tara Fisher
- 4 baking potatoes
- 250 g mini cooking chorizo, thickly sliced
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- A large pinch of dried chilli flakes
- 1 tsp smoked paprika, plus a pinch to serve
- 1 tbsp tomato purée
- 400 g tin chopped tomatoes
- 0.5 tsp sugar
- 400 g tin cannellini beans, drained
- 4 tbsp crème fraîche
Bake the potatoes. Set a deep sauté pan over a medium heat. Add the chorizo and fry for 4-5 minutes until browned. Remove to kitchen paper on a plate. Drain; discard the fat.
Add the oil, onion, garlic and chilli flakes. Cover and cook gently for 10 minutes until softened. Stir in the paprika and tomato purée and cook for 2 minutes while continuously stirring. Add the tomatoes and sugar. Cover with a lid and bring to the boil, reduce the heat and simmer for 10 minutes. Return the chorizo to the pan, add the beans and stir well. Simmer for a further 3-4 minutes. Season to taste.
To serve, split the potatoes and place in shallow bowls; spoon the beans on top. Add a dollop of crème fraîche, a pinch of smoked paprika and a good grind of black pepper.
Get ahead: make the sauce up to a day ahead; cool and chill. Reheat gently.