125g of The Baker’s Pig chorizo, skinned and sliced
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)
Chorizo and Butterbean Stew
Prep: 10 Cook: 20 Total: 30
Put the oil in a heavy based pan, add the slices of chorizo and cook over a gentle heat until the oil begins to run out of it. Cook until the chorizo is slightly crispy. 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