Butter bean, paprika and chorizo stew recipe

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Butter bean chorizo and paprika stew HERO
  • Rating: 4 stars
  • Cost per serving: 86p
  • 15 mins to prepare and 35 mins to cook Takes: 15 mins to prepare and 35 mins to cook
  • 6 Serves: 6
  • Freezable

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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  • 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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Each serving contains
  • Calories 319 19%
  • Sugar 8g 9%
  • Fat 13g 19%
  • Saturates 6.6g 33%
  • Salt 2g 33%
of an adult's Reference Intake amount. Find out more
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