2 x vegetable stock cubes
1 x 400g tin of chopped tomatoes
1 x 400g tin of cannellini or butter beans
3 large handfuls of sliced curly kale OR 4 – 6 bricks of frozen chopped spinach
1 large white onion, diced
1 large red pepper, diced
1 tsp garlic paste OR 3 minced garlic cloves
1 tsp smoked paprika
100g chorizo, sliced
1 tablespoon of olive oil
In a large frying pan, heat the oil and fry the diced onion, pepper and garlic over a medium heat until soft.
Add in the sliced chorizo and smoked paprika and fry for another 5 minutes.
Meanwhile, dissolve the two stock cubes in 1 litre of boiling water. One dissolved, pour into a slow cooker.
Add the onion, pepper, chorizo and garlic mixture to the slow cooker.
Drain the white beans and add to the slow cooker along with the chopped tomatoes.
Add the frozen spinach or sliced curly kale, and cook on a low heat overnight, or on a high heat for 2 – 3 hours.
Serve piping hot with chunks of fresh bread.