Even in the Caribbean, it has to rain sometime. The past few days had been pouring down like crazy, but it is hurricane season at the moment after all.
But this kind of weather for me is just the perfect excuse to cook up something warm and comforting, like this chorizo and beans stew.
I adore chorizo sausage. It's utterly delicious and it adds instant flavour to anything you cook. It's heady with garlic and smoked paprika. In this stew, I fry the chorizo in an oil-less pot to release its natural paprika tinted oil; then later use the oil as the base to fry the aromatics.
The stew takes hardly anytime to cook. I mean, you can get this done in less than half an hour. But like most soups and stews, this gets better with time. So, if you wish, you can definitely make it ahead of time and simply reheat when you're in need of comfort.
Chorizo and Beans Stew
250 gr hot chorizo sausage, sliced into fat coins
1 medium shallot, finely chopped
1 small carrot, chopped
1 clove of garlic, finely minced
A small bunch of fresh coriander stalks, finely chopped
1/2 teaspoon dried chili flakes
1 tin chickpeas, drained
1 tin black beans, drained
200 gr cherry tomatoes
500 ml chicken stock
Juice of 1/2 a lemon
Salt and black pepper, to taste
Fresh coriander leaves, roughly chopped