I had a morcilla (Spanish black pudding) left over from a dish I cooked at the weekend, so I skinned it and bashed it around in a saucepan over a medium heat until it broke up. I added a chopped onion and let it fry in the fat a while, then added three tins:
- Black beans
- Chopped tomatoes with garlic
- Carrots and petits pois
And some smoked paprika and some chilli flakes, and let it all simmer together while I crisped up a microwaved jacket potato in the oven.
That was yesterday. Today I added red wine and more chilli flakes, and served it with the end of a sour cream and chive dip. Even better.
Kathleen Jowitt 