Butter Bean And Chorizo Stew Food

BUTTER BEAN AND CHORIZO STEW

Steps:

• Soak the butter beans in a bowl of water overnight.
• The next day, place the beans in a saucepan and cover with plenty of fresh water. Bring to the boil and simmer rapidly for 1 hour until just tender. Drain.
• Meanwhile, heat the olive oil in an ovenproof casserole dish and fry the raw chorizo for 2-3 minutes until starting to brown. Remove from the pan with a slotted spoon and set aside. Add the onion, garlic and chilli to the pan and cook for 5 minutes, stirring, until the onion is beginning to soften.
• Add the chopped tomatoes, stock, thyme and lemon zest and add the chorizo and beans to the casserole. Mix well, bring to the boil and simmer, partially covered, for 1¼ hours or until the sauce is thick and the beans are meltingly tender. Check the seasoning and discard the thyme sprigs.
• Serve with crusty bread and salad.

SPANISH CHORIZO AND BUTTERBEAN STEW

Steps:

• Heat the oil over a medium heat in a casserole pot or frying pan, then fry the chorizo in the pan for 3-5 minutes until it is crispy.
• Add the onion and red pepper to the pan and sauté for 5 minutes until the vegetables have taken on some colour and have softened.
• Add the garlic and butter beans and sauté for one minute.
• Pour the red wine into the dish, bring to a boil and cook for 5 minutes until the liquid has reduced by half.
• Mix in the tinned tomatoes, stock and bay leaves and leave the dish to simmer on a medium-low heat for 25-30 minutes.
• When the stew has thickened, taste it and add salt and pepper as required.
• Serve the stew in bowls with salad and some slices of crusty bread to dunk. Enjoy!

CHORIZO AND BUTTER BEAN STEW

Steps:

• Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crispy. Remove the chorizo from the pan with a slotted spoon and set it aside.
• Add the onion and bell pepper to the pan with the oil you cooked the chorizo into and cook for 2-3 minutes until softened.
• Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
• Next, add the chopped tomatoes, butter beans, stock and fresh thyme and stir to combine. Tip in the cooked chorizo, bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
• Stir in the fresh parsley, season to taste and serve with your favourite crusty bread.

PORK, CHORIZO AND BUTTER BEAN STEW

Steps:

• Heat the oil in large pan, add pork, fry for 4-5 minutes, brown on outside, but not fully cooked. remove from pan.
• Add chorizo into pan, fry for 2 minutes, remove.
• Still using same pan, add onions and chili, cook for 2 minutes.
• Add garlic and wine, bring mixture to boil,then simmer until wine has reduced by a quarter.
• Add tomatoes, butter beans, return pork and chorizo,stir well.
• Cover with lid and simmer for 45 minutes.You may need to add water, depending on how thick you want the sauce to be.
• Add in honey and parsley,salt and pepper to taste.
• Serve--delicious with garlic bread.

COD & CHORIZO STEW

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.