This ensued after buying San José smoked fresh chorizo at the Central Market last week.
- two onions, peeled and diced
- smoked fresh chorizo skinned and chopped
- ghee for frying
- white beans – I used two tins of cannellini
- garlic finely chopped
- tomato paste
- half a bunch of spinach, chopped fairly finely
- a cheddar that melts nicely, grated
Fry the onions until softening, add the garlic and stir a few times without burning, add the chorizo and fry until it’s getting brown and the onions are fairly soft. Add drained and rinsed beans or dry beans you have cooked yourself. Add water and tomato paste at some point, bring to the boil and then put on a very low simmer for a couple of hours.
Sit overnight. Next day when serving add spinach while the spaghetti is boiling. After stirring the cooked pasta through the sauce, mix in cheese. This is a soupy stew you could serve with ciabatta, but we had it as a spaghetti sauce with parmesan on top.
A couple of bunches of parsley instead of spinach would be good. I had initially meant to cook it with celery, but forgot to buy any, but I could imagine trying that too.