Chorizo and butter bean stew
Servings: 4 people
Equipment
- 1 Large saucepan
- 1 Wooden spoon
- 1 Sharp knife
- 1 Chopping board
- 1 tin opener
Ingredients
- 400 g tin butter beans (two tins)
- 250 g raw chorizo sausage
- 1 medium onion chopped
- 2 garlic cloves peeled and chopped
- 1 red pepper Chopped
- 400 g can chopped tomatoes
- 500 ml chicken stock
- 2 sprigs fresh rosemary or 1 tsp dried
- oil for frying
- splash red wine optional
- Handful chopped parsley, to serve optional
- 1 tsp smoked paprika optional
Instructions
- Heat olive oil in a large pan. Fry the chorizo until it releases its red oil.
- Peel and chop the onion and garlic.
- Remove the seeds from the pepper and chop into small pieces.
- Add onion and cook until softened, then stir in garlic.
- Add red pepper, smoked paprika if using, and rosemary. Stir well.
- Pour in chopped tomatoes and stock (plus red wine if using). Season. Bring to a gentle simmer.
- Simmer gently for 20 minutes.
- Stir in butter beans and cook for 10 minutes more, until the sauce has thickened and the beans are soft
- Garnish with parsley and serve with crusty bread.
Notes
Notes:
If using dried butterbeans, use 180g, soak overnight and rinse until the water runs clear
Can be made ahead or frozen for up to 3 months.
Nutrition (per serving, approximate):
- Calories: 400 kcal
- Protein: 22 g
- Fat: 22 g
- Saturated Fat: 6 g
- Carbohydrates: 27 g
- Sugars: 7 g
- Fibre: 8 g
- Sodium: 700 mg