Slow cooking has to be my cooking method of choice at the moment. I love cooking something for hours on a weekend, without having to turn on the oven! Plus the volume of food you can make is excellent for stocking up the fridge for a good week.
This chicken and bean number came about completely from cupboard ingredients (and a couple of chicken breasts). I’d had the tin of mixed spiced beans in the cupboard for ages and had been planning to fajita or taco them originally but never got around to it. Fast forward a few weeks later and they cried out to me when I started perusing the cupboards for things to cook the chicken with. I think beans are so underloved – they’re cheap, delicious, and if you buy them tinned, very easy to cook. Perfect for bulking out a stew.
I added some chorizo in at the end too for extra spice, I’ve found it’s better not to slow cook chorizo as you lose the flavours and the texture can go a bit weird. Better to add in right before serving, and throw in all that lovely red oil too. Yum.
Recipe after the jump!