In a deep medium pan caramelised the following:
1 diced onion.
1 diced carrot.
1 broken chorizo.
1 broken black pudding or other sausage.
¾ cup smoked lardons.
Then add the following and simmer for at least five minutes:
2 cans rinsed white beans.
Two cups of reasonably concentrated stock.
1 can diced tomatoes.
4 tablespoons tomato paste.
2 teaspoon Herbs De Provence (or alternatively 2 teaspoons dried parsley flakes and 1 teaspoon dried basil and ½ teaspoon dried thyme).
A few splashes soy sauce.
2 minced garlic cloves.
A splash of sherry.
½ teaspoon smoked paprika or jerk paste.
½ teaspoon salt.
⅛ teaspoon pepper.
Then thicken slightly with corn flour.
Make a runny corn bread and top with such.
Bake in the charcoal barbecue.
corn bread topping:
In a cup mix the following:
½ cup instant corn meal polenta.
1 dessert spoon brown sugar.
¼ baking powder.
A pinch of salt.
In a small bowl mix the following:
½ cup instant corn meal polenta.
1 cup butter milk.
½ cup hot water.
1 egg.
