Chorizo and Butterbean Stew

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Back to the food, this is a Pinterest recipe that I’ve adapted. The Other Half would have liked more meat but he is an out and out carnivore, there was plenty of chorizo in there for me and the Small Person.

The original recipe is here

Ingredients:

Olive oil
140g Chorizo
1 onion, sliced
3 garlic cloves, minced
Handful of thyme leaves
1 tsp paprika
1 tin of chopped tomatoes
2 tins of butterbeans
200ml chicken stock

By using tinned butterbeans you avoid having to buy the sort you soak overnight and this becomes almost a store cupboard dinner that’s quick and easy to make.

Add a little olive oil to a pan and start to fry to chorizo, the oil should become a slightly orange colour. After a couple of minutes make sure its a medium heat and add the onion, stir well until they start to brown but also take on the colour of that lovely oil before adding the garlic, paprika and thyme after a few minutes.

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Once it has all been well mixed and the onion has softened add the tinned tomatoes and butterbeans, let it simmer for 20 to 30 minutes adding chicken stock if the sauce thickens beyond your taste (I like mine quite thick but added a little stock to make sure all the butterbeans were covered). This can be eaten on its own or with some fresh bread, we served with potato wedges.

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Top tweaks and tips:

Try adding red wine before the tomatoes and allowing to reduce slightly
Try one tin of butterbeans if only 2 are eating
Roasted red peppers would also add a lovely flavour
Cumin seed added at the same time as the paprika

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4 thoughts on “Chorizo and Butterbean Stew

    1. I think they are the same thing as Lima beans. Very easy for a Small Person who loves anything in tomato sauce and vaguely sausage based! Thank you, the plates are inherited from the Other Half’s uncle I think

      Liked by 1 person

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