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
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
pepper and sea salt (if required)
Bread** to serve (optional)
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