Web-only recipe: Smoky Jo Bean and Chorizo Soup

• 1 ham hock
• 2 dried chipotle chillies
• 2 tablespoons olive oil
• 2 onions, finely diced
• 2 cloves garlic, crushed
• 1 teaspoon each fennel and cumin seeds, roughly crushed
• 1 teaspoon smoked paprika
• 2 chorizo sausages, thinly sliced
• 2 x 400g cans of beans, eg cannellini and red kidney, rinsed and drained
• 400g can chopped tomatoes in juice
• salt and ground black pepper
• Garnish: fresh mint or coriander

Boil ham hock in water to cover for 2 hours, adding more water as needed. Lift out of liquid, cool and cut flesh into small chunks, discarding skin and fat.
Pour ½ cup boiling water over dried chillies and leave to soak for ½ hour.

Reserve the soaking liquid to add to the soup. Cut up chillies, discarding seeds.

Heat oil in a large pot and gently cook onions with garlic and spices for 5 minutes to soften lightly. Add chorizo and chopped ham and cook over heat for another minute or two. Add both cans of beans along with 2 cups of the cooking liquid from the ham hocks and the canned tomatoes. Simmer for 15-20 minutes to develop flavours. Adjust seasoning to taste.

Divide among serving bowls and garnish with mint or coriander.

Serves 4-6.