Spanish Chorizo And Butterbean Stew Recipes

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BUTTER BEAN AND CHORIZO STEW



Butter bean and chorizo stew image

A deliciously warming and moreish stew, made with butter beans and chorizo. It's surprisingly low in calories but packed with flavour. For something similar, see this stew idea with pancetta, chorizo and butter beans.

Provided by delicious. magazine

Categories     One-pot recipes

Time 2h45m

Yield Serves 4

Number Of Ingredients 10

180g dried butter beans
1 tbsp extra-virgin olive oil
250g raw chorizo sausage (from delis), cut into 5mm-thick diagonal slices
1 onion, roughly chopped
3 garlic cloves, roughly chopped
1 red chilli, deseeded and finely chopped
400g can chopped tomatoes
500ml chicken stock, hot
Few sprigs of fresh thyme
Grated zest of 1 lemon

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.

Nutrition Facts : Calories 392kcals, Fat 19.1g (6.8g saturated), Protein 26.3g, Carbohydrate 32.5g (7.6g sugars)

BUTTER BEAN & CHORIZO STEW



Butter bean & chorizo stew image

A hearty stew to feed a family with just four ingredients. Spicy chorizo and fresh pesto provide tons of flavour and it's on the table in just 20 minutes

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 4

200g cooking chorizo
2 x 400g cans chopped tomatoes
2 x 400g cans drained butter beans
1 tub fresh pesto

Steps:

  • Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

Nutrition Facts : Calories 491 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 2.5 milligram of sodium

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