Kidney Bean and Salchichón stew

I had a big chunk of salchichon left over in the fridge from a Christmas hamper that I was given. I found this recipe and it was delicious. Even though I was trying to get rid of the sausage when I tasted the end result I was thinking about what sausage to buy next to make this again. Very cowboy.

Ingredients

Ingredients:

1 tin of kidney beans, drained and rinsed
2 medium, or one large potato, peeled and chopped into bite sized chunks
Tin of tomatoes
1/4 tsp ground cumin
1/2 tsp ground cloves
1 tsp sweet paprika
4 inch piece of salchichon sausage chopped into bite sized chunks
1 tbsp oil
1 litre of chicken stock

Method:

Heat the oil in a large thick based saucepan. A cast iron pot is ideal if you have one. Cook the sausage for about 10 minutes over a medium heat until it is crispy. Try a bit to make sure it is not still rubbery. Add the spices and fry them for a minute until they release their fragrance. Add the potato, tin of tomatoes and tin of kidney beans and the stock. Give it all a good stir. Bring to the boil and reduce to a simmer for about 30 minutes.

This is the finished article. Would go well with some crusty bread and a green salad.