Recipe: Tasty Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF

Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF. Fry the chorizo over a medium heat until crisp and brown. Half fill the tomato tin with water and add to the pan. Great recipe for Vickys Clementine Cous Cous Salad, GF DF EF SF NF.

Spice up your stew with chorizo and stir in some cannellini beans for a super dinner on a budget. Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the. You can have Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF

1. It's 150 grams of chorizo or roasted aubergine/eggplant for vegan option, chopped.
2. You need 1 of onion, chopped.
3. It's 1 clove of garlic, finely chopped.
4. It's 2 tsp of fresh rosemary, finely chopped.
5. Prepare 1 1/2 tsp of smoked paprika.
6. Prepare 400 grams of tin of chopped tomatoes.
7. It's 800 grams of (2x400g tins) butter beans, drained.
8. It's 230 grams of roasted red peppers, sliced.

Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if I used chorizo without casing, allowing for a more liquid consistency. It would pair well with a flatbread/naan in the looser form. The Spanish sausage has so much flavour and it really makes this chicken dish special.

Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF step by step

1. Fry the chorizo until crispy and brown. No need to oil the pan, it will release it's own grease. If using roasted aubergine ignore this step.
2. Remove with a slotted spoon then fry off the onion until translucent in the chorizo grease for around 6 minutes. If using roasted aubergine, fry the onion in some oil.
3. Add in the garlic, rosemary and paprika and cook for a further minute.
4. Add the tomatoes, butter beans and peppers. Half fill the tomato can with water and add it to the pan.
5. Simmer for 20 minutes until thickened. Add the chorizo or aubergine to warm through and serve spooned over some hot non-dairy 'buttered' toast.

See more ideas about Recipes, Food, Foods with gluten. Scoop out the chorizo then add the onion and pepper, and cook until softened and coloured a little. Add the chorizo back to the pan with the harissa and stir. Put the olive oil into a pan and heat over a medium-high heat. Add the chorizo and cook until the slices are lightly browned on either side.