Chorizo and butter bean stew
Crisp chorizo, creamy butter beans and smoky tomato simmered together in one pan, with spinach stirred through. Serve with crusty bread for mopping.
- Prep
- 5 min
- Cook
- 14 min
- Serves
- 2
- Per serve
- 620 kcal
Ingredients
Method
Heat the oil in a large skillet or shallow casserole over medium heat. Add the chorizo and fry until crisp at the edges and the pan is full of red oil.
Add the onion and cook until softened, then add the garlic and paprika and stir for 30 seconds.
Tip in the tomatoes, butter beans and water. Bring to a simmer and cook, stirring now and then, until thick and saucy. Gently crush a few beans with your spoon to thicken it.
Meanwhile, toast or griddle the bread.
Stir the spinach through until wilted, then add the vinegar and season with salt and pepper. Scatter with parsley and serve in bowls with the bread.
Tips
- Use cured (ready-to-eat) chorizo, not fresh raw sausages, so it crisps quickly.
- For gluten-free, skip the bread or use a gluten-free loaf, and check the chorizo label.
- A spoonful of the chorizo oil drizzled over the bread is the best part.
