Chorizo & bean one pot with herby breadcrumbs

This warming winter one pot meal is a great meal to make after a long day. Vegetarian? Just skip the chorizo.

Makes 2
Suitable for home freezing


  • 1 garlic clove, peeled and crushed
  • 1 red onion, finely chopped
  • 100g chorizo ring, sliced
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can drained butter beans
  • 1 red pepper, roughly chopped
  • 1 tsp paprika
  • 1tsp chilli flakes (optional)
  • For the herby breadcrumbs:
  • 150g breadcrumbs, made from a Juvela Gluten Free White or Fibre Sliced Loaf
  • 2tbsp fresh thyme leaves
  • 2tbsp fresh parsley
  • 2tbsp fresh chives
  • Grated zest of a lemon
  • Salt & pepper
  • 1tbsp olive oil
  • Method

    1. Dry fry the chorizo in a large frying pan for a few minutes to release the oils, then add the onion and garlic.
    2. Add the tinned tomatoes, beans, peppers and spices, and simmer gently for 10-15minutes.
    3. To make the breadcrumbs, whizz the bread, herbs and lemon zest in a food processor. Season well, then transfer to an ovenproof tray and drizzle with a little olive oil. Place under a medium grill for a couple of minutes to lightly toast the herby breadcrumbs.
    4. Ladle the chorizo and bean mixture into bowls and top with toasted breadcrumbs to serve.