Butter Bean And Chorizo Stew Recipes

BUTTER BEAN STEW WITH CHORIZO

Steps:

• Finely dice the red onion and garlic.
• Heat the olive oil in a large pot, and saute the onion until it's soft and translucent, about 2 minutes.
• Add diced chorizo, all seasoning, tomato paste, diced bell pepper and finely diced garlic to the pot, and saute for a few more minutes.
• Add drained and rinsed butter beans, and canned diced tomatoes, and leave the stew to simmer for about 5-7 minutes.
• Lastly, add washed spinach, and stir to allow the leaves to wilt. Add any additional salt and pepper to taste if needed.

BUTTER BEAN AND CHORIZO STEW

Steps:

• Soak the butter beans in a bowl of water overnight.
• The next day, place the beans in a saucepan and cover with plenty of fresh water. Bring to the boil and simmer rapidly for 1 hour until just tender. Drain.
• Meanwhile, heat the olive oil in an ovenproof casserole dish and fry the raw chorizo for 2-3 minutes until starting to brown. Remove from the pan with a slotted spoon and set aside. Add the onion, garlic and chilli to the pan and cook for 5 minutes, stirring, until the onion is beginning to soften.
• Add the chopped tomatoes, stock, thyme and lemon zest and add the chorizo and beans to the casserole. Mix well, bring to the boil and simmer, partially covered, for 1¼ hours or until the sauce is thick and the beans are meltingly tender. Check the seasoning and discard the thyme sprigs.
• Serve with crusty bread and salad.

BUTTER BEAN & CHORIZO STEW

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

CHORIZO AND BUTTER BEAN STEW

Steps:

• Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crispy. Remove the chorizo from the pan with a slotted spoon and set it aside.
• Add the onion and bell pepper to the pan with the oil you cooked the chorizo into and cook for 2-3 minutes until softened.
• Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
• Next, add the chopped tomatoes, butter beans, stock and fresh thyme and stir to combine. Tip in the cooked chorizo, bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
• Stir in the fresh parsley, season to taste and serve with your favourite crusty bread.