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Black bean chorizo

I've been using "black bean chorizo" in my cooking for years. It's based on Hugh Fearnley-Whittingstall's "tupperware chorizo" recipe - it makes a densely-flavoured black bean paste, not as firm as real chorizo but with the same kind of flavour depth.

It keeps in the fridge for a long time (let's say... a month?) and is really handy for a bit of complex strong flavour which, in vegetarian cooking, can otherwise be hard to get!

  • 375g black beans (from a tin), drained
  • 1 garlic clove, minced or finely chopped
  • 1-2 tbsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp fennel seeds
  • 1/4 tsp cayenne pepper
  • 25ml red wine

Put the black beans in a bowl and lightly mush/crush them, e.g. with a fork or a masher. They don't need to be fully minced but, at least... not bean-shaped any more!

Add all the other ingredients. Mix it all up thoroughly. It may well seem "too wet" with the red wine but don't worry, it all absorbs and matures.

Put the mix in a tupperware box that you can shut airtight. Shut it, put it in the fridge, and leave it for at least a day before using, ideally 1 to 3 weeks.

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