Butter Bean and Chorizo Casserole with Spinach

Ingredients

• 200 g chorizo, sliced
• 800 g tinned butter beans, drained
• 150 g baby spinach
• 400 g tinned chopped tomatoes
• 1 onion, diced
• 2 clove garlic cloves
• 1 tsp smoked paprika
• 250 ml chicken stock
• 1 tbsp olive oil

Method

1. 1

   Heat the olive oil in a large pan over medium heat. Add the chorizo and fry for 3 minutes until it releases its oils.

2. 2

   Add the onion and cook for 4 minutes, then add the garlic and paprika and stir for 1 minute.

3. 3

   Add the tomatoes, stock and butter beans. Simmer uncovered for 15 minutes until the sauce thickens.

4. 4

   Stir in the spinach and cook for 2 minutes until wilted. Season and serve with crusty bread.