This spicy dish features flavours of chilli, olives, paprika and basil.
In a large pot bring beans, water and salt to the boil. Remove from the heat; cover and let stand for 1 hour (or soak beans overnight). Do not drain. Bring beans to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
In a hot pan, fry chorizo and capsicum. Add garlic, onion, basil leaves, chilli powder and smoked paprika. Season with salt and pepper. Cook for 2 - 3 minutes or until onions soften. Add zucchini, cooked lima beans and olives. Pour over tomato passata. Lower heat and simmer for 5 minutes or until sauce has thickened nicely.
Garnish with freshly chopped parsley and a drizzle of olive oil.
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