How to Make 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. Pour in the tomatoes, butter beans and peppers. Half fill the tomato tin with water and add to the pan. Add the chorizo, warm through and spoon over some warm toast to serve.

Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Buy the ingredients for our Butter bean, paprika and chorizo stew recipe from Tesco today. Half-fill the tomato tin with water and add to the pan. 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. Prepare 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. You need 2 tsp of fresh rosemary, finely chopped.
5. You need 1 1/2 tsp of smoked paprika.
6. It's 400 grams of tin of chopped tomatoes.
7. It's 800 grams of (2x400g tins) butter beans, drained.
8. You need 230 grams of roasted red peppers, sliced.

Add the chorizo, warm through and spoon over some warm toast. 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.

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.

A fond childhood memory is going to my grannies house after school and getting a slice of McVities Jamaican Ginger cake, thickly spread with butter to eat as I went on my way home. Serve with fresh crusty bread and season as required. The chorizo can be quite salty so taste before seasoning. Spice up your stew with chorizo and stir in some cannellini beans for a super dinner on a budget. Add a little water if the stew is too thick.

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