Chorizo and butter bean stew
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 150g mini chorizo cooking sausages, cut into chunks
- 1 tbsp olive oil
- 1 red onion, sliced
- 1 red pepper, chopped
- 2 tsp harissa
- 400g tin butter beans
- 12 vine cherry tomatoes, halved
- 300ml chicken stock
- a small bunch flat-leaf parsley, chopped
- to serve crusty bread
Method
- STEP 1
Fry the chorizo chunks in the olive oil in a large non-stick pan until browned all over and cooked through.
- STEP 2
Scoop out the chorizo then add the onion and pepper, and cook until softened and coloured a little. Add the chorizo back to the pan with the harissa and stir for 3-4 minutes. Add butter beans, tomatoes and stock, and cook for 10 minutes.
- STEP 3
Stir in the parsley then spoon into bowls and serve with chunks of bread and butter.
