Chorizo, black bean and cavalo nero.
25 minutes, Serves 4
Slice 3 red onions and 3 carrots, put in a heavy bottomed pan with a tablespoon of olive oil and put the lid on. Using a whole chorizo, peel off the skin and chop into chunks, add to the pot and toss around, put the lid back on and leave to cook for at least 5 minutes. The onion, carrot and chorizo should be beginning to caramelise. Add 3 chopped cloves of garlic and a teaspoon of fennel seeds. 5 more minutes and add a cup of red wine and a tablespoon of sherry vinegar. Allow it to bubble and boil off the alcohol, few minutes. Add a tin of chopped tomatoes and a tin of black beans, drained and rinsed. Stir it up and leave on low heat for 10 minutes. Finely slice the cavalo nero and a small bunch of chives, add to the pot and stir in, cover. Ready in another 5 minutes. Delicious just like this or you could serve it with crusty bread for mopping.