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Chorizo and Butterbean Stew

Prep: 10          Cook: 20          Total: 30          Serves: 2-4

A hearty comfort food that is quick and easy to prepare, using simple store cupboard staples. This recipe combines the authentic flavours of Chorizo Cantimpalo and smoked garlic to complement  the delicately nutty flavour of the butterbeans that creates a healthy casserole that the entire family will enjoy. This is a delicious stew that can be enjoyed any time of the year. Best served in a deep bowl with plenty of freshly made, thick crusty sourdough bread.

This is a firm favourite in our home

Ingredients

125g Chorizo Cantimpalo

1 onion, peeled and finely chopped

1tbs Extra virgin olive oil

2 cloves smoked garlic, peeled and crushed (or regular garlic)

1 x 400g tin of butter beans 

1 x 400g tin of chopped tomatoes

smoked paprika

pepper and sea salt (if required)

Bread** to serve (optional)

Method

Heat oil in a sauté pan over a gentle heat. Skin and slice the Chorizo and cook over a gentle heat until the oil begins to run out of it. Remove the chorizo from the pan, set to one side.

Add the onions and garlic to the pan stir to coat with oil then put the lid on and sauté over a gentle heat, stirring occasionally until the onions and garlic have soften and turned translucent.

Drain butter beans and add to the pan along with the tomatoes and stir well. Add  smoked paprika to taste, stir and replace the lid. Simmer over a gentle heat for about 10 -15 minute

Add a little water  if the stew is too thick, then add the chorizo and season with pepper and sea salt (if needed)  stir through. Serve in warmed soup bowls with warm focaccia or fresh crusty bread**

**Gluten free option serve with GF bread

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The Baker's Pig - Welsh Charcuterie & Smokehouse.

Ty'r Cwm Farm, Carmarthenshire. SA18 1DB

© 2019 The Baker's Pig Welsh Charcuterie & Smokehouse

"some of the best charcuterie we've had from within the UK."

Simon Wright

Food writer, Broadcaster, Restaurateur