Chorizo and Butter Bean Stew
A super-quick supper that's made all in one pan. I use soft cooking chorizo sausage for this recipe but you can swap for the harder cured variety if you like. You'll find soft chorizo in the deli section of your supermarket. Serve with lots of warm crusty bread for mopping up the smokey tomato sauce.
- 1 tbsp olive oil
- 1 medium onion, peeled and thinly sliced
- 75 g cooking chorizo, cut into very thin slices
- 2 garlic cloves, peeled and very thinly sliced
- 1 tsp smoked paprika
- 400 g can chopped tomatoes
- 400 g can butter beans, drained and rinsed
- flaked sea salt
- ground black pepper
- roughly chopped flat leaf parsley, to serve
- Pour the oil into a large non-stick frying pan and place over a medium heat. Add the onion and cook for 4-5 minutes, or until lightly coloured, stirring continuously.
- Add the chorizo and cook with the onion for a further 2-3 minutes or until it releases its oil and begins to lightly brown. Don't let it get too brown. Stir in the garlic and paprika and cook for a few seconds more, stirring constantly,
- Tip the tomatoes into the pan, add the butter beans and bring to a gentle simmer. Cook for 10 minutes or until the sauce is well reduced, stirring regularly. Season to taste and scatter with parsley. Serve with warm crusty bread.
Freeze the cooled dish in labelled zip-seal bags or foil containers for up to 1 month. Defrost in the fridge overnight. Reheat thoroughly in a large wide-based saucepan, stirring gently until piping hot. If you can only get hold of hard chorizo – it’s the kind that’s sold in salami-style sausages – gently peel off the skin before using.