Chorizo and Butter Bean Stew

Make chorizo and butter bean stew, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
40 g Chorizo (Diced small. Forty grams flavours the whole pot; a whole ring would double the calories of the dish. As sold. This is where the fat in the dish is.)
200 g Butter beans, tinned and drained (Drained weight.)
200 g Passata
100 g Red pepper
60 g Onion
2 cloves, about 6 g Garlic
Half a teaspoon Smoked paprika
80 g Spinach
A splash Red wine vinegar
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Fry the chorizo in a dry pan over a medium heat for three minutes until the fat runs and the edges crisp. Lift out the pieces and leave the fat.
2. Soften the onion and pepper in the chorizo fat for six minutes, then add the garlic and paprika and stir for a minute.
3. Add the passata, beans and a splash of water, return the chorizo and simmer for twenty minutes until the sauce is thick and the beans have started to break at the edges.
4. Stir in the spinach until it wilts, add the vinegar and parsley, and taste for salt. The chorizo has usually done the seasoning.

Contains sulphites.
Some chorizo contains milk protein. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chorizo-butter-bean-stew

AI-generated images illustrating the recipe.

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