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Butter bean, paprika and chorizo stew recipe

89 ratings

See method

Serves 6
15 mins to prepare and 35 mins to cook
344 calories / serving
Freezable

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

If you don't have these beans, you can use any tinned bean in water

Each serving contains

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

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.

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.

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