Lunch · Dinner · Spanish

Smoky chorizo & butter bean stew

Name: Smoky chorizo & butter bean stew
Total time: 55 min
Yield: 4
Cuisine: Spanish
Ingredients: 200g Cooking chorizo; 1 Brown onion; 2 cloves Garlic; 1 Pepper; 2 tins Butter beans, drained; 2 tins Chopped tomatoes; 1 tsp Smoked paprika; 100g Baby spinach; 15g Fresh parsley

A ring of chorizo does most of the work here. The butter beans take the credit.

Start to finish: 55 min
Hands-on: 29 min
In the fridge: 3 days
Freezes: Yes

A little heat

Ingredients

4 portions

200gCooking chorizo
1Brown onion
2 clovesGarlic
1Pepper
2 tinsButter beans, drained
2 tinsChopped tomatoes
1 tspSmoked paprika
100gBaby spinach
15gFresh parsley

Plus salt, pepper and water.

Method

1
Chop the onion and pepper, slice the garlic and cut the chorizo into chunky coins.
2
Put the chorizo in a large cold pan and set it over a medium heat for 5 minutes, until it gives up its red oil. Add the onion and pepper and cook for 8 minutes until soft.
13 min, mostly hands-off
3
Stir in the garlic and paprika for a minute. Add the tomatoes, the drained butter beans and 200ml water, then simmer for 20 minutes, stirring now and then, until thick.
23 min, mostly hands-off
4
Stir in the spinach until it wilts, then chop and stir through the parsley. Taste before you add salt, as the chorizo brings plenty.
5
Leave to cool a little, then ladle into tubs.

On the day

Microwave for 3 to 4 minutes, stirring halfway, until piping hot. Bread for mopping is not required, but it is encouraged.

Cook’s tip

Starting the chorizo in a cold pan lets the fat melt out slowly, so you get more of that paprika oil to cook the veg in.