BUTTER BEAN, PAPRIKA AND CHORIZO STEW

 

BUTTER BEAN, PAPRIKA AND CHORIZO STEW

Serves 6

10.5 Syns for the entire recipe

150g diced chorizo - 10.5
1 onion, finely chopped
1 garlic clove, crushed
2 tsp. rosemary, finely chopped
1.5 tsp. sweet or hot smoked paprika
400g can cherry tomatoes
2x400g cans butter beans, rinsed and drained
230g roasted red peppers, sliced (can be from a jar in brine or fresh)

Fry the chorizo over a medium heat until crisp and brown. Remove with a slotted spoon.
Fry the onion until golden.
Add the garlic, rosemary and paprika and fry for a further minute.
Pour in the tomatoes, butter beans and peppers.
Half fill the tomato tin with water and add to the pan. Simmer for 15-20 minutes or until the stew thickens.
Add the chorizo, heat through and serve.

Lovely with rice or with a mashed potato topping with HEX cheese grated over. Sometimes add sliced mushrooms or baby spinach at the end of the cooking time.