Step 1

Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.

Step 2

Add 1 finely chopped onion and cook gently for 5 minutes.

Step 3

Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

Step 4

Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.

Step 5

Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

Step 6

Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

Step 7

Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

Step 8

Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.

Step 9

Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.