Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF
Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys butter bean stew with chorizo and paprika, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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This is a lovely thick, hearty soup for a cold day. Served hot with garlic bread it's just delicious! A simple, but mouth watering, Subway-style steak and chorizo sausage sandwich with melted cheese on a toasted bun 🇱🇷 JJ.

To get started with this recipe, we have to first prepare a few ingredients. You can have vickys butter bean stew with chorizo and paprika, gf df ef sf nf using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF:
  1. Get 150 grams chorizo or roasted aubergine/eggplant for vegan option, chopped
  2. Get 1 onion, chopped
  3. Get 1 clove garlic, finely chopped
  4. Make ready 2 tsp fresh rosemary, finely chopped
  5. Make ready 1 1/2 tsp smoked paprika
  6. Take 400 grams tin of chopped tomatoes
  7. Get 800 grams (2x400g tins) butter beans, drained
  8. Get 230 grams roasted red peppers, sliced

Pour in the tomatoes, butter beans and peppers. Half-fill the tomato tin with water and add to the pan. Packed full of delicious ingredients, this chorizo, prawn and butterbean stew recipe is a handy one pot meal and is sure to be a hit with the entire family.. press them gently against the side of the dish to break them up. Stir through the paprika and add the butterbeans.

Steps to make Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF:
  1. Fry the chorizo until crispy and brown. No need to oil the pan, it will release it's own grease. If using roasted aubergine ignore this step
  2. Remove with a slotted spoon then fry off the onion until translucent in the chorizo grease for around 6 minutes. If using roasted aubergine, fry the onion in some oil
  3. Add in the garlic, rosemary and paprika and cook for a further minute
  4. Add the tomatoes, butter beans and peppers. Half fill the tomato can with water and add it to the pan
  5. Simmer for 20 minutes until thickened. Add the chorizo or aubergine to warm through and serve spooned over some hot non-dairy 'buttered' toast

Lift the chicken out onto a plate; set aside. I have guessed at the recipe. Doing it with dried beans makes a thicker soup as the beans break down more than tinned. Stir in the paprika, chilli and then season with salt to taste. Cook over a low heat for ten minutes and then add the beans.

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