Spanish Chorizo And Butterbean Stew 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 & CHORIZO STEW

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.