Chorizo & Butter Bean Stew
This quick and easy Spanish-style dinner doesn’t need a lot of attention so it’s great after a busy day.
- Olive oil
- 200g sliced cooking chorizo
- 2 onions, diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 400g tinned tomatoes
- 400g tinned butter beans
Put a little olive oil in a saucepan and cook the chorizo, onion and garlic over a medium heat for five minutes. Then, add the paprika, tomatoes and beans.
Reduce the heat, cover, and cook for 20 minutes.
If you like a thicker dish, remove the lid about 15 minutes into cooking, and let it cook for the last 5 without. Serve with slices of toasted, buttered bread.
Wholesome winter warming recipes this January
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