Ingredients

• 150g Shallot
• 2 Celery Stalks
• 1 Red Bell Pepper
• 200g Chorizo
• 2 teaspoons Cornflour
• 2 teaspoons Water
• 2 tablespoons Olive Oil
• 2 Garlic Cloves
• 8 Chipolata Sausages
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme
• 1 pinch Salt & Pepper
• 400g Butter Beans
• 400g Tinned Chopped Tomatoes
• 2 tablespoons Tomato Purée
• 200g Ham Stock
• 1 teaspoon Fresh Parsley
• 125g Ale

Tools

• kCook Multi
• Small bowl
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add cornflour and water to a clean small bowl
4. Stir with teaspoon until dissolved then set aside
5. Fit stir tool to kCook bowl
6. Add olive oil to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Attach lid to kCook bowl
9. Heat with filler cap removed - 140°C, speed 3
10. Turn direct prep attachment to position 1
11. Slice shallot, celery stalk and red bell pepper into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add garlic clove, chipolata sausage, chorizo, fresh rosemary, fresh thyme and salt & pepper to the kCook bowl
14. Cook with filler cap removed - 2 min, 180°C, speed 4
15. Cook with filler cap removed - 3 min, 180°C, speed 3
16. Then add butter beans, tinned chopped tomatoes, tomato purée, ham stock, fresh parsley and ale to the kCook bowl
17. Cook with filler cap removed - 20 min, 98°C, speed 1
18. Transfer content of small bowl to kCook bowl
19. Cook with filler cap removed - 4 min, 100°C, speed 2
20. Season to taste
21. Serve

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