• 4 baking potatoes
  • 250 g mini cooking chorizo, thickly sliced
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 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


  1. 1

    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. 

  2. 2

    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. 

  3. 3

    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.  

Nutritional Details

Each serving provides
  • Energy 2713kj 648kcal 32%
  • Fat 29.2g 42%
  • Saturates 11.1g 56%
  • Sugars 10.5g 12%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 649kj/155kcal

Each serving provides

16.8g carbohydrate 1.9g fibre 5.4g protein

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