chorizo and butter bean stew
This tasty stew suits any time of year, but especially the tail end of summer when you're clinging on the last of the warmth.
Ingredients
- 250 g chorizo sliced
- 1 onion finely chopped
- 2 sticks celery finely chopped
- 2 cloves garlic crushed
- 1 courgette sliced
- 150 ml dry white wine
- 400 g tinned tomatoes
- 1 tin butter beans drained
Instructions
- Fry the chorizo in a large, non-stick frying pan until it releases its oil. Add the onion, celery and courgette and cook until softened. Add the garlic and fry for 30 seconds to spread the garlicky flavour around.
- Turn up the heat and add the wine. Bubble away until there's a thick syrup at the bottom. Add tomatoes to the pan and reduce the heat, simmering for 15 minutes. Stir occasionally to break up the tomatoes, until the sauce has thickened.
- Stir in the butter beans and simmer for a further 5 minutes. Check seasoning, then garnish with chopped flat leaf parsley and serve with a tomato salad, and crusty bread to mop up the juices.
Notes
Very easy to swap out the beans for any beans or pulses you have that need using up. Puy lentils or chickpeas would be great. This also serves well alongside many things like a jacket potato, rice or tortillas. Serve in smaller amounts with other dishes for a great tapas.