Spanish Smoky Butter Bean & Chorizo-Spiced Stew

Ingredients

• 800 g tinned butter beans
• 400 g tinned chopped tomatoes
• 2 red pepper
• 1 onion
• 4 garlic cloves
• 3 tsp smoked paprika
• 1 tsp dried oregano
• 200 ml vegetable stock
• 2 tbsp olive oil
• 15 g fresh flat-leaf parsley

Method

1. 1

   Dice the onion and red pepper. Crush the garlic.

2. 2

   Heat the olive oil in a large saucepan. Fry the onion and pepper for 6 minutes until softened.

3. 3

   Add the garlic, smoked paprika and oregano. Stir and cook for 2 minutes — the spices should smell very fragrant.

4. 4

   Drain and add the butter beans, then pour in the chopped tomatoes and stock.

5. 5

   Simmer uncovered for 15 minutes, stirring occasionally, until the sauce is thick and rich.

6. 6

   Season with salt and pepper, scatter with chopped parsley and serve with crusty bread or rice.