Student cookbook: Chorizo and beans

This is basically a posh version of baked beans and sausages. Chorizo used to be seen as quite exotic but is now a staple of every supermarket. Don't be put off by the price; you don't need to use much and it lasts for ages. Serves: 1-2 Cooking time: 15 mins 75g Spanish chorizo 2 tbsp light olive oil or sunflower oil 1 small to medium onion, peeled and sliced 125g frozen peppers or a small red pepper, deseeded and cut into strips 1 clove of garlic, peeled and crushed ½ a 400g can of chopped tomatoes, or 200ml passata 1 x 400g can of butter beans or cannellini beans, drained and rinsed Salt and freshly ground black pepper Chopped fresh parsley if you have some Make a slit in the chorizo skin, pull the skin off (this is easier with some sausages than others – don't fret too much if it won't come off) and cut the chorizo into small cubes. Put a large frying pan or wok over a medium heat, add the oil, heat for 30 seconds, then fry the chorizo for a couple of minutes until it starts to brown. Remove from the pan with a slotted spoon and set aside. Add the onion and peppers to the pan and fry for 4-5 minutes until they start to soften. Stir in the crushed garlic then add the tomatoes, breaking them up with a wooden spoon or spatula. Cook for 2 minutes then add the drained beans and chorizo and cook for another 3-4 minutes until heated through. Season to taste with salt and pepper. Tip: If you're veggie replace the chorizo with diced Quorn and add 1½ tsp of pimentón or paprika to the onions and pepper.