Butter Bean Stew With Chorizo Recipes

BUTTER BEAN AND CHORIZO STEW

Steps:

• Soak the butter beans in a bowl of water overnight.
• The next day, place the beans in a saucepan and cover with plenty of fresh water. Bring to the boil and simmer rapidly for 1 hour until just tender. Drain.
• Meanwhile, heat the olive oil in an ovenproof casserole dish and fry the raw chorizo for 2-3 minutes until starting to brown. Remove from the pan with a slotted spoon and set aside. Add the onion, garlic and chilli to the pan and cook for 5 minutes, stirring, until the onion is beginning to soften.
• Add the chopped tomatoes, stock, thyme and lemon zest and add the chorizo and beans to the casserole. Mix well, bring to the boil and simmer, partially covered, for 1¼ hours or until the sauce is thick and the beans are meltingly tender. Check the seasoning and discard the thyme sprigs.
• Serve with crusty bread and salad.

BUTTER BEAN STEW WITH CHORIZO

Steps:

• Finely dice the red onion and garlic.
• Heat the olive oil in a large pot, and saute the onion until it's soft and translucent, about 2 minutes.
• Add diced chorizo, all seasoning, tomato paste, diced bell pepper and finely diced garlic to the pot, and saute for a few more minutes.
• Add drained and rinsed butter beans, and canned diced tomatoes, and leave the stew to simmer for about 5-7 minutes.
• Lastly, add washed spinach, and stir to allow the leaves to wilt. Add any additional salt and pepper to taste if needed.

SPANISH CHORIZO AND BUTTERBEAN STEW

Steps:

• Heat the oil over a medium heat in a casserole pot or frying pan, then fry the chorizo in the pan for 3-5 minutes until it is crispy.
• Add the onion and red pepper to the pan and sauté for 5 minutes until the vegetables have taken on some colour and have softened.
• Add the garlic and butter beans and sauté for one minute.
• Pour the red wine into the dish, bring to a boil and cook for 5 minutes until the liquid has reduced by half.
• Mix in the tinned tomatoes, stock and bay leaves and leave the dish to simmer on a medium-low heat for 25-30 minutes.
• When the stew has thickened, taste it and add salt and pepper as required.
• Serve the stew in bowls with salad and some slices of crusty bread to dunk. Enjoy!

CHORIZO AND BUTTER BEAN STEW

Steps:

• Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crispy. Remove the chorizo from the pan with a slotted spoon and set it aside.
• Add the onion and bell pepper to the pan with the oil you cooked the chorizo into and cook for 2-3 minutes until softened.
• Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
• Next, add the chopped tomatoes, butter beans, stock and fresh thyme and stir to combine. Tip in the cooked chorizo, bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
• Stir in the fresh parsley, season to taste and serve with your favourite crusty bread.

CHORIZO & BACON BEAN STEW

Steps:

• Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
• Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
• Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it's thick. Once ready, remove the bay, thyme and chillies, then serve.

CLAM, CHORIZO & WHITE BEAN STEW

Steps:

• Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.
• Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.
• Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.