This hearty baked dish is a great side to serve with tacos or enchiladas.

Recipe: Ruth Pretty  Photo and styling: Carolyn Robertson

Serves 6

INGREDIENTS

2 tablespoons olive oil
½ onion, finely chopped
1 large garlic clove, finely chopped
½ small red chilli, seeds removed, finely chopped
1 red pepper, halved, deseeded and chopped
100g (4 to 5 rashers) rindless bacon, chopped
100g (1½ to 2) chorizo, thinly sliced
1 x 400g can chopped tomatoes in juice
2 tablespoons tomato paste
2 teaspoons golden syrup
250ml liquid beef stock
4 fresh sage leaves, or 2 sprigs of thyme or oregano
½ teaspoon flaky salt
¼ teaspoon freshly ground black pepper
1 x 400g can butter beans (also known as lima beans), drained

METHOD

Set a large frying pan over medium heat and add the oil. When it’s hot, add the onion, garlic, chilli, pepper, bacon, and chorizo. Stir and cook for 4 to 5 minutes, or until the onion has begun to soften and the bacon has rendered its fat.

Add the tomatoes with the juice, tomato paste and golden syrup. Stir until the mixture is simmering, then add the beef stock, herbs and salt and pepper. Cook, stirring often, until the liquid has reduced by about one-third. Stir in the drained butter beans and warm through.

Serve immediately, or better still, pour into a lightly oiled ovenproof dish and refrigerate to allow the flavours to develop. When nearly ready to serve, reheat the beans in a 180°C oven for about 25 minutes or until the mixture is hot and the edges are browned.

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