Chorizo, white bean & pumpkin cocido

Name: Chorizo, white bean & pumpkin cocido
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 2 cloves garlic, thinly sliced; 190 g pack Unearthed Spanish Hot Spicy Cooking Chorizo Sausages, sliced (selected branches); 500 g cooking pumpkin or butternut squash, peeled, seeded and cubed; 227 g can essential Waitrose Chopped Tomatoes; 300 ml chicken stock; 100 ml white wine; 2 fresh bay leaves; 400 g cans essential Waitrose Cannellini Beans, drained and rinsed; 200 g kale, shredded (optional)

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Russell Howard on episode 4, season 2 of Dish, the Waitrose podcast. It was served with a gin & tonic to drink.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook40 mins
Total time1 hr

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2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, thinly sliced
190g pack Unearthed Spanish Hot Spicy Cooking Chorizo Sausages, sliced (selected branches)
500g cooking pumpkin or butternut squash, peeled, seeded and cubed
227g can essential Waitrose Chopped Tomatoes
300ml chicken stock
100ml white wine
2 fresh bay leaves
2 x 400g cans essential Waitrose Cannellini Beans, drained and rinsed
200g kale, shredded (optional)

Heat the olive oil in a heavy based pan or casserole, add the onion and garlic and cook for 3–4 minutes until softened.
Add the chorizo and brown on both sides then add the pumpkin or squash and stir to coat in the juices. Cook over a low-medium heat for 10 minutes until the pumpkin or squash is just tender.
Add the tomatoes, stock, wine, bay leaves, beans and seasoning and simmer for 15 minutes. Add the kale if using and cook for a further 5 minutes. Check the seasoning, then serve in warm bowls with crusty bread.