Chorizo and Butterbean Stew
Get ready for a taste explosion with our Chorizo and Butterbean Stew recipe. Perfectly spiced and packed with protein, this stew is a must-try!
Servings 4 Portions
Calories 480kcal
Ingredients
- 225 g Chorizo Sliced
- 1 Red Onion Finely Diced
- 3 Cloves Garlic Crushed
- 100 ml Red Wine
- 2 Red Peppers Deseeded and chopped into chunks
- 2 Tins Butterbeans Drained
- 400 g Tinned Tomatoes
- 500 ml Chicken Stock
- 2 Teaspoons Smoked Paprika
- Pinch Chilli Flakes
- Pinch Salt and pepper
Instructions
- Warm a large flameproof dish or pan over a medium heat on the hob.
- Add the chorizo and fry for 5 minutes, until it’s released lots of oil, stirring often.
- Add the onions and continue to fry for 3 minutes, stirring often.
- Stir in the garlic, and fry for 2 more minutes, stirring often.
- Pour in the red wine and bring to a simmer.
- Simmer for 3 minutes, stirring often.
- Add the red peppers and butterbeans.
- Pour in the tinned tomatoes and stock, and add enough water to cover all of the ingredients.
- Stir in the smoked paprika, chilli flakes and salt and pepper.
- Bring to a simmer.
- Reduce to a low simmer, and cook for 30 minutes, stirring occasionally until the sauce has thickened.
Notes
I cook my stew in a large cast-iron cooking dish.