So these pictures get replaced every so often. One I pulled off last month still had the recipe attached for this Spanish-style Chorizo and Bean Stew. I’ve now made it several times since, it being that tasty. It is also easy to adapt – add some wine perhaps, a handful of sliced mushrooms or a few of those delicious Oak Smoked Tomatoes from the Tomato Stall. The basic recipe remains the same each time I make it just don’t miss out the lemon for this adds much. It reheats well too.
I cant say these photos, taken back in 2011, are actually that good. I’ll update them soon…
Photo Gallery: Chorizo and Bean Stew
Recipe: Chorizo and Bean Stew
- tin of butter beans
- 250g slices of cooking chorizo (eg. Unearthed Spanish mini cooking chorizo sausages, each sliced into three)
- 1 roughly chopped onion
- 3 cloves of garlic, chopped
- 1/2 red chilli deseeded and chopped
- 400g tin chopped tomatoes
- 500ml chicken stock
- fresh thyme
- grated zest of lemon
- Use a deep lidded saucepan or casserole dish.
- Fry the choizo in a little olive oil for 3-4 minutes until the oil runs and the meat starts to brown. Remove from the pan.
- Add the onion, garlic and chilli and cook until onion begins to soften, 5 minutes or so. Add the tinned toms and lemon zest. Return the chorizo to the pan. Add the drained beans.
- Mix well, cover with the chicken stock and top with a few sprigs of rosemary.
- Simmer for an hour or a little longer, partially covered, until the sauce becomes thick. Check seasoning and remove the rosemary.
- Serve with rustic bread or rice. Decorate with chopped parsley.