125 g (4 oz) chorizo, sliced
1 red onion, chopped
2 x 400 g (13 oz) cans haricot beans, drained
375 g (12 oz) cherry tomatoes
2 garlic cloves., finely chopped
leaves from 2-3 rosemary sprigs
350 g (112 oz) pack frankfurters. chilled, drained and thickly sliced
100 g (3½ oz) marinated mixed olives (optional)
200 ml (7 fl oz) boiling vegetable stock
1 tablespoon tomato purée
salt and pepper


1.Preheat the slow cooker if necessary. Put the chorizo, onion and haricot beans into the slow cooker pot, add the tomatoes, garlic and rosemary and mix together.
2.Arrange the frankfurters and olives, if using, on the top.
3.Mix the boiling stock with the tomato purée and a little salt and pepper, then pour into the slow cooker pot.
4. Cover with the lid and cook on high for 4-5 hours. Stir the beans, then spoon into bowls.
5.Serve with hot peppered foccacia or garlic bread and a green leafy salad, if liked.
6.FOR MUSTARD BEANS, put the onion, beans, tomatoes and garlic in the slow cooker pot, omitting the chorizo, rosemary and olives.
7.Add 1 cored, deseeded and diced red pepper. Mix the stock with 2 tablespoons each tomato purée and Worcestershire sauce, 1 tablespoon Dijon mustard, 2 teaspoon smoked paprika and salt and pepper.
8.Pour over the beans and add the frankfurters. Continue as above.

Leave a Reply

Your email address will not be published.