175g black Hojiblanca olives
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 pimenton
200ml manzanilla sherry
2 x 400g tin chopped tomatoes
600g jar judion beans, drained
Heat a glug of oil in a sauté pan or casserole and gently fry the onions for 10 minutes until softened. Add the garlic, thyme, chorizo and paprika and fry until the chorizo starts to release all its fat.
Add the sherry and bubble for a few minutes to reduce by half then add the tomatoes and olives. Season well and simmer for 20-25 minutes until the sauce has thickened. Add the beans and cook for a further 10 minutes then serve with crusty bread.