Spanish-style butter bean stew

Spanish-style butter bean stew
found in Mains - Meat Dishes

Nut Free

Prep: 5 minutes

Cook: 40 minutes

Difficulty:

Moderate

Comforting bowl food, packed with veg, warming paprika and chorizo

Ingredients

80g chorizo80g chorizo
1 red onion, finely sliced1 red onion, finely sliced
2 red peppers2 red peppers
2 garlic cloves, finely chopped2 garlic cloves, finely chopped
1¹⁄₂ tbsp smoked paprika1¹⁄₂ tbsp smoked paprika
1 tbsp sherry vinegar1 tbsp sherry vinegar
800g tinned butter beans, drained and rinsed800g tinned butter beans, drained and rinsed

Directions

Dry fry the chorizo in a large deep frying pan for 5-6 minutes until crisp, then transfer to a plate with a slotted spoon. Add the onion and peppers to the pan and fry for 7-8 minutes until soft. Add the garlic and paprika and stir together for another minute. Tip in the chopped tomatoes, half-fill one of the empty tins with water and add to the pan with the sherry vinegar.

Stir in the chorizo, butter beans and spinach and simmer gently for 2-3 minutes until warmed through and the spinach has wilted. Serve with crusty bread rolls for mopping up the sauce.