Spicy Chorizo & Butter Bean Stew
Chorizo cooked until oily, then softened onion and garlic in paprika, simmered with butter beans, tomatoes and stock.
- 150 g Chorizo
- 400 g Butter beans
- 1 medium Onion
- 2 cloves Garlic
- 1 tsp Smoked paprika
- 400 g Chopped tomatoes
- 200 ml Vegetable stock
- 1 tbsp Olive oil
- 1 small bunch Fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Chop the chorizo into bite-sized pieces.
- Step 2
Finely chop the onion and mince the garlic.
- Step 3
Heat the olive oil in a large saucepan or casserole dish over a medium heat.
- Step 4
Add the chorizo and cook for 5-7 minutes until it has released its oils and is slightly crispy.
- Step 5
Add the chopped onion and cook for another 5 minutes until softened.
- Step 6
Stir in the minced garlic and smoked paprika and cook for 1 minute until fragrant.
- Step 7
Pour in the chopped tomatoes and vegetable stock. Bring to a simmer.
- Step 8
Drain and rinse the butter beans and add them to the stew.
- Step 9
Simmer for 15-20 minutes, allowing the flavours to meld and the stew to thicken slightly.
- Step 10
Season with salt and pepper to taste.
- Step 11
Chop the fresh parsley and stir most of it into the stew. Reserve some for garnish.
- Step 12
Serve hot, garnished with the remaining parsley.
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