200grams spicy sausage(Spanish-style chorizo is used here) sliced
2cupsvegetable broth
1400-gram canbaked beans
Instructions
Heat the olive oil in a thick-bottomed pan and saute the onion, garlic, bell pepper, carrot, bay leaf and oregano until the onion pieces are starting to soften.
Spread the pork over the sauteed vegetables and sprinkle in the salt, pepper, paprika, cayenne and chipotle.
Cook the pork, stirring, just until no longer pink.
Add the sausage slices and cook, stirring often, until the sausage slices start to render fat.
Pour in the broth and bring to the boil.
Lower the heat, cover the pan and simmer until the pork is tender is the liquid has reduced to less than half.
Add the canned beans and stir.
Taste the sauce and adjust the seasonings, if needed.
Cook until the stew is simmering.
Serve your pork, sausage and beans with crusty bread.