RECIPE: Butter Bean & Chorizo Stew with Tomatoes

This comforting stew is perfect for chilly winter evenings.


by Fiona Day |
Published on

Put the finely diced chorizo into a large saucepan and heat over a gentle heat until the oil begins to run.

Then add the onions and garlic, place a lid on the pan and sauté over a gentle heat, stirring every now and then until the onions and garlic are soft.

Add the drained butter beans and tinned tomatoes and stir well. Then add some smoked paprika to taste, stir and replace the lid. Simmer over a gentle heat for about 10 minutes.

Add a little water or vegetable stock if the stew is too thick, then adjust seasoning to taste with salt and pepper and serve in warmed soup bowls.

183 calories per generous serving. Recipe serves two people.

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