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CHORIZO AND BUTTER BEAN STEW

An easy and warming one plate meal by @TheCornerPlot .
READY IN

30 min

COOKING TIME

25 min

PREP TIME

5 min

SERVES

Serves 4

ingredients

  • 150g mini chorizo cooking sausages, halved
IN STOCK
  • 1 tbsp olive oil
IN STOCK
  • 1 red onion, peeled and chopped
  • 1 red pepper, de-seeded and sliced
  • 1 clove garlic, peeled and chopped
  • 2 tsp noras paste
IN STOCK
  • 6 ‘squirts’ of smoked hot sauce
IN STOCK
  • 1 tsp sherry vinegar (optional)
IN STOCK
  • 1 Jar Perello butter beans, including juices
IN STOCK
  • 6 ripe tomatoes, chopped
  • 2 tbsp flat-leaf parsley, chopped
  • Sea salt and black pepper

Method

  1. Heat the olive oil in a medium non-stick saucepan. Fry the chorizo until browned, then remove from the pan and set aside.

  2. Add the onion and pepper and cook until softened, about 7 min. Add the garlic and cook for another minute. Add the tomatoes, nora pepper paste, smoked hot sauce and chorizo. Cook for 3-4 minutes.

  3. Pour in the butter beans and 1/3 jar of water, and simmer for 10 minutes. Add the sherry vinegar and check the seasoning, adjusting as needed.

  4. Sprinkle with parsley, spoon into bowls and serve with crusty bread.

Little tip

Use chickpeas or other beans in place of the butterbeans.

ingredients

  • 150g mini chorizo cooking sausages, halved
(1X200g)
IN STOCK
  • 1 tbsp olive oil
IN STOCK
  • 1 red onion, peeled and chopped
  • 1 red pepper, de-seeded and sliced
  • 1 clove garlic, peeled and chopped
  • 2 tsp noras paste
IN STOCK
  • 6 ‘squirts’ of smoked hot sauce
IN STOCK
  • 1 tsp sherry vinegar (optional)
IN STOCK
  • 1 Jar Perello butter beans, including juices
IN STOCK
  • 6 ripe tomatoes, chopped
  • 2 tbsp flat-leaf parsley, chopped
  • Sea salt and black pepper
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