Make José Pizarro's chorizo, olive and judion bean stew
Make the most of that jar of hojiblanca olives lurking at the back of your cupboard with chef and restaurateur José Pizarro's hearty recipe for chorizo and bean stew.
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Ingredients
- Olive oil to fry
- 1 large onion, finely sliced
- 3 cloves garlic, finely sliced
- 2 sprigs fresh thyme, leaves picked
- 250g raw chorizo, cut into chunks
- Good pinch sweet smoked paprika
- 200ml Manzanilla sherry
- 2 x 400g tin chopped tomatoes
- 175g black hojiblanca olives
- 600g jar judion beans (or butter beans), drained
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