Butter bean, paprika and chorizo stew recipe

69 ratingsRate
  • Serves 6
  • 15 mins to prepare and 35 mins to cook
  • 319 calories / serving
  • Freezable
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Butter bean chorizo and paprika stew HERO

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.

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  • 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
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  • Calories
    319
    19%
  • Sugar
    8g
    9%
  • Fat
    13g
    19%
  • Saturates
    6.6g
    33%
  • Salt
    2g
    33%
of an adult's Reference Intake daily amount.
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