Chorizo and butterbean stew
Skill level: Easy peasy
Costs: Cheap as chips
The great thing about cooking with chorizo sausage is that all the work has already been done for you. There are so many wonderful spices and herbs already in the cured meat that very little is needed to turn any meal into a feast of flavours. Spanish chorizo which is most commonly available in our supermarkets comes in two varieties, picante (spicy) and dulce (sweet) which refers to the type of smoked paprika used to give its classic fiery red colour. This stew is so quick and simple to make and perfect for those chilly evenings sitting on the sofa in front of the TV.
- 2 onions, peeled and diced
- 150g chorizo sausage
- 3 stalks of celery, thinly sliced
- 2 carrots, peeled, halved and sliced
- 1 400g tin of chopped tomatoes
- 2tbsp tomato puree
- 1 litre vegetable stock
- 1 400g tin of butterbeans
Butterbeans are just one of many bean varieties ready available in easy to use tins. Look out for flageolets, haricot, adzuki, cannellini and lima
- Start by frying the chorizo in a large saucepan. The paprika oils will release and provide more than enough to help fry everything in. Add the onions, celery and carrots and fry for 3-5mins until softened.
- Add the tomatoes, tomato puree and stock and bring to the boil. Add butterbeans and allow to simmer for 20mins. Serve by itself or with boiled rice.