Ingredients
- 250 g cooking chorizocut into thick coins
- 0.5 tsp freshly ground black pepper
- 0.5 tsp fine sea salt
- 15 g fresh flat-leaf parsleychopped
- 1 tbsp sherry vinegar
- 250 ml gluten-free chicken stock
A twenty-five minute storecupboard stew with a lot of smoky depth for the effort involved.
Prep
10 mins
Cook
30 mins
Servings
4
Per serving
£1.85
Difficulty
easy
Fry the chorizo in the oil in a wide pan over a medium heat for 5 minutes until the edges crisp and the fat runs. Lift the coins out with a slotted spoon.
Cook the onion in the chorizo oil for 8 minutes until soft, then add the garlic, paprika and thyme for a minute.
Add the peppers, tomatoes and stock, season with the salt and pepper, and simmer for 10 minutes until slightly reduced.
Stir in the butter beans and the chorizo and cook for another 8 minutes. Crush a few of the beans against the side of the pan with a spoon to thicken the sauce.
That bit of mashing is what turns this from a soup into a stew.
Take off the heat, stir in the sherry vinegar and check the seasoning - chorizo is salty, so it may need nothing more. Scatter with parsley.