1 cup black eyed beans; 8 rashers bacon; 150g chorizo sausage; 1.5l chicken or prawn stock; 1 pepper; 1 onion; 2-3 cloves garlic; spring onion; sprig of thyme; pinch dry hot chilli; salt
Soak the beans overnight. Fry the chopped bacon, chilli, garlic, pepper and onion on a low heat until the onion softens. Slice the sausage and add it together with the washed beans and stock to the pan. Bring to the boil and add the thyme. Simmer with the lid on for 1 hour. Blend a couple of ladlefuls of the beans and stock. Return the puree to the pan and season the pot. Serve with plain boiled rice sprinkled with chopped spring onion.