Chorizo and Bean Stew with Crusty Bread

Smoky chorizo and butter beans in a spiced tomato stew, served with bread for dipping.

SHOPPING LIST

• chorizo ring200g
• butter beans2 tins
• onion1
• red pepper1
• garlic3 cloves
• chopped tomatoes2 tins
• smoked paprika1 tsp
• olive oil1 tbsp
• crusty bread1 loaf
• chicken stock cube1

METHOD

1. 1Slice the chorizo into half-moons and the pepper into strips.
2. 2Heat the oil in a pot and fry the chorizo for 3 minutes until it releases its oils.
3. 3Add the chopped onion and pepper, soften for 5 minutes.
4. 4Add the crushed garlic and smoked paprika, cook for 1 minute.
5. 5Add the chopped tomatoes, drained butter beans, crumbled stock cube, and 200ml water.
6. 6Simmer for 15 minutes until slightly thickened.
7. 7Serve hot with thick slices of crusty bread.

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