Smoky Chorizo and Butter Bean Stew

Ingredients

• 200 g chorizo ring
• 800 g tinned butter beans
• 400 g tinned chopped tomatoes
• 2 red pepper
• 1 onion
• 3 clove garlic cloves
• 2 tsp smoked paprika
• 300 ml vegetable stock

Method

1. 1

   Slice the chorizo into coins and fry in a large pot over medium heat for 3 minutes until the oils are released.

2. 2

   Dice the onion and red peppers and add to the pot. Cook for 5 minutes until softened.

3. 3

   Crush in the garlic, add the smoked paprika and stir for 1 minute.

4. 4

   Pour in the chopped tomatoes and vegetable stock, then add the drained butter beans.

5. 5

   Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens. Season well and serve with crusty bread.