Recipe: Perfect 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.

You can cook Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF using 8 ingredients and 5 steps. Here is how you achieve it.

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

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

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.