Hosepipe ban?

I don't know how we would survive without the imposed hosepipe ban.  Turn into a desert maybe?  The garden is a wreck, we've had to buy wellies for the chooks and the dog walks are a real labour of love with a nice muddy kitchen and conservatory to sort out on a daily basis.  Something nice and warming this evening to warm and cheer us up.

Spicy beans again but this time the proper sort with chicken and chorizo.

Follow the basic recipe from a few days ago but when the onions have softened throw in some diced chicken (I use boned out thighs as the meat is nicer and if you bone them yourselves you save an absolute fortune), some sliced chorizo, a handful of halved baby plum tomatoes, a chilli or two and a few sliced musrooms.  When the outside of the chicken becomes white I add one tin of chopped tomatoes, twice that amount of water, a good glug of red wine and a squeeze of tomato puree.  For herbs I added dried oregand and a teaspoon of paprika.  Season, bring to the boil and simmer very gently for 30 minutes or so.

When the flavours have all come together remove the lid and up the heat to reduce a bit.  You don't want the sauce to be too watery.

When reduced add beans.  I use any mixture I fancy of haricot, cannellini or borlotti.  On this occasion one of each as I'm making enough for lunch tomorrow and for the boys to graze on when they're about.

When the beans are cooked this can be eaten with roast potatoes, on nice toast or even on its own as a stew.  Foe the stew leave a little loose but for beans on toast I tend to reduce it down until it is literally the consistency of baked beans.

I cooked this earlier and it will stay in the pan until we come back from a hospital visit later.  I will take out what we need, heat to eat and bung the rest in containers in the fridge.

Tonight on buttered wholemeal toast with some black pepper and grated cheese.