Butter bean, paprika and chorizo stew recipe

72 ratings Rate
  • Serves 6
  • 15 mins to prepare and 35 mins to cook
  • 344 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.

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.

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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
  • Energy 1440kj 344kcal 17%
  • Fat 14g 20%
  • Saturates 7g 35%
  • Sugars 8g 9%
  • Salt 2g 33%

of the reference intake
Carbohydrate 36g Protein 14.2g Fibre 7.8g


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