Butter Bean Chorizo Stew Food

BUTTER BEAN STEW WITH CHORIZO

Steps:

• Finely dice the red onion and garlic.
• Heat the olive oil in a large pot, and saute the onion until it's soft and translucent, about 2 minutes.
• Add diced chorizo, all seasoning, tomato paste, diced bell pepper and finely diced garlic to the pot, and saute for a few more minutes.
• Add drained and rinsed butter beans, and canned diced tomatoes, and leave the stew to simmer for about 5-7 minutes.
• Lastly, add washed spinach, and stir to allow the leaves to wilt. Add any additional salt and pepper to taste if needed.

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.

HABAS CON CHORIZO - CHORIZO STEW WITH BUTTER BEANS

Steps:

• In a shallow casserole dish pan, heat the oil and gently fry the chorizo pieces for about one minute on each side, drain and set aside.
• Drain some of the excess oil released from the chorizo and add to the pan the chopped shallots, garlic and bay leaf and gently fry for about 5 minutes or until soft.
• Add the smoked paprika and stir for 10 seconds, add the grated tomato and cook for about 2 minutes. Deglaze the pan with the white wine and reduce by half.
• Add the broad beans and chicken stock and bring the stew to the boil. Reduce the heat to a simmer, add the chorizo pieces, season with salt and cook on a low heat for about 40 minutes, preventing the liquid from boiling as the beans will split. Shake the pan now and again to thicken the liquid.
• Once the broad beans are tender, cover with a lid and allow to rest for 5 minutes before serving in warm bowls with some crusty bread and a glass of toro wine.

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!

BUTTER BEAN & CHORIZO STEW

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

CHICKEN WITH CHORIZO AND BUTTER BEANS

Steps:

• Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
• Lift out the chicken and add the chorizo to the pan.
• When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
• Add the garlic and a tablespoon of parsley.
• Cover and cook gently for another 10 minutes.
• Add the tomatoes and beans and give it a stir.
• Add a little water if the mixture is a bit thick.
• Return the chicken to the pot, along with the thyme and bayleaf.
• Turn up the heat and bring up to a simmer.
• Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
• Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
• Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.

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.

CHORIZO AND BUTTERBEAN STEW

Steps:

• Fry the chorizo (no oil is required as the sausages release oil as they cook) with the onion for around 5 minutes until the onion has softened and the chorizo is cooked through.
• Add the garlic and cook for 1 minute then add the butterbeans, tomatoes, the chicken stock cube and oregano. Add half a can of water to the pan and cover with a lid.
• Let the casserole simmer for at least 20 minutes on a very low heat.
• Add the spinach for 2-3 minutes until it has wilted.
• Serve with fresh crusty bread and season as required. The chorizo can be quite salty so taste before seasoning.