Probably my favourite thing to put together when I’ve not defrosted anything for dinner and want something more than fish fingers and oven chips is Butter Bean & Chorizo Stew. It’s easy, tasty and can be made using things I always have in my cupboards/fridge. I usually add some veg or other that needs using up, this time it was chard but it’s just as nice with carrots…spinach…peas…whatever you have to hand. Of course using fresh garlic and chilli would be better but sometimes I just like to not chop!
Many people might not keep chorizo as a matter of course but I’d definitely recommend keeping one in the fridge as it keeps for quite some time and makes a great addition to these kind of dishes or pasta salads for lunch when you fancy a little extravagance.
Butter Bean & Chorizo Stew
100g chorizo, I use the ones that come in rings which are already cooked but uncooked also works
1 tin chopped tomatoes
2 tbsp tomato puree
2 tsp garlic puree
1 tsp chilli puree
1tsp smoked paprika
1 medium onion, sliced thinly
1 tin butter beans, drained and rinsed
2 partbaked baguettes
1. Heat the oven to 200ºC / Gas Mark 6.
2. Heat oil in a heavy based saucepan.
3. Add the onion, garlic, chilli and paprika. Fry for 3-4 minutes until the onion is softened.
4. Add the chorizo and fry for 1 minute.
5. Add the tomato puree, tomatoes and butter beans. If you are adding vegetables which take a little longer to cook (carrots, potatoes, squash etc.) add them now.
6. Stir to combine and bring to the boil. Simmer for 10 minutes.
7. Put the bread in the oven for 8-10 minutes, if you’re adding quicker cooking vegetables (spinach, chard, peas etc.) add these now and simmer for 5 minutes. Season to taste.
8. Serve the stew in bowls with the crusty bread.