Butter bean, paprika and chorizo stew recipe
Ingredients
- 150g (5oz) chorizo, chopped
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 tsp rosemary, finely chopped
- 1.5 tsp sweet or hot smoked paprika
- 1x400g tin peeled cherry tomatoes
- 2x400g tin butter beans, drained
- 230g (8oz) roasted red peppers, sliced
- 6 thick slices of hot buttered toast, to serve
Each serving contains
- Energy
- 1440kJ 344.0kcal
- Fat
- 14g
- Saturates
- 7g
- Salt
- 2.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 36.0gProtein 14.2gFibre 7.8g
Method
- Fry the chorizo over a medium heat until crisp and brown. Remove with a slotted spoon.
- Fry the onion for 8 minutes or until golden. Add the garlic, rosemary and paprika and fry for another minute.
- Pour in the tomatoes, butter beans and peppers. Half-fill the tomato tin with water and add to the pan. Simmer for 15-20 minutes until the stew thickens. Add the chorizo, warm through and spoon over some warm toast to serve.
- See more Spanish recipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
