Butter Bean, Paprika and Chorizo Stew

kerryoneill22

Butter bean, paprika and chorizo stew recipe




15 mins to prepare and 35 mins to cook

Serves 6

Fry the chorizo over a medium heat until crisp and brown. Remove with a slotted spoon.

Fry the onion for 8 minutes or until golden. Add the garlic, rosemary and paprika and fry for another minute.

Pour in the tomatoes, butter beans and peppers.

Half-fill the tomato tin with water and add to the pan. Simmer for 15-20 minutes until the stew thickens.

Add the chorizo, warm through and spoon over some warm toast to serve.

• 150g (5oz) chorizo, chopped
• 1 onion, chopped
• 1 garlic clove, chopped
• 2 tsp rosemary, finely chopped
• 1.5 tsp sweet or hot smoked paprika
• 1x400g tin peeled cherry tomatoes
• 2x400g tin butter beans, drained
• 230g (8oz) roasted red peppers, sliced
• 6 thick slices of hot buttered toast, to serve

Each serving contains

Calories 319

Sugar 8g

Fat 13g

trixiemou

Lovely, I will have to do the vegetarian option, which is not a problem, but I do love butter beans.

corsayre8

Sounds yummy.