Chorizo and Butterbean Stew

I got home from Valencia a few days ago, full of food gossip, but all my mum wanted to talk about was Rick Stein's Spain (BBC2, Wednesday's 8pm). I can't really blame her, I caught my first glimpse this evening, and within a few minutes I could smell pimento spice and taste that Iberico ham melting in my mouth, I got pang's for the salty sticky bit that attaches itself to the paella pan and you have to scrape off with a spoon. So, all swept up in his enthusiasm I made this lovely little stew, and if you close your eyes (for a second) while it's cooking you could be right there leaning over your table in a tapas bar, with loud chatter and red wine, as this is set down before you and you tuck in with a sweep of bread and a dollop of alioli.

2 tblsp olive oil
2 -3 cloves of garlic
1/2 hot red chili
2 tblsp paprika
2 tblsp pimento powder (key ingredient)
1 tin of black eyed beans
1 tin of butter beans
1/2 aubergine (finely diced)
2 cups of chicken stock
50mls boiling water
1 tblsp tomato puree
200g thick sliced chorizo

Heat olive oil, add garlic and chili. sizzle. Add paprika, add pimento powder. Add the black beans and the butter beans. Then add the aubergine. Add the stock, water and puree. Cook down for 10-15minutes. Then fry up the chorizo separately and add that to the pan leave to cook for another 15-20minutes, or as long as you can bare. As the flavours cook and the sauce thickens is created smokey depth and infused the beans with heaps of flavour, so the butter beans slightly darken in colour and creates a lovely sweet and spicy kick.