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Butter bean, paprika and chorizo stew recipe
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89 ratings
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
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Energy
1440kj
344kcal
17%
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Fat
14g
20%
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Saturates
7g
35%
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Sugars
8g
9%
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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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