CHORIZO AND BUTTER BEAN STEW

CHORIZO AND BUTTER BEAN STEW

Serves 4.

This is a take on a recipe by Angela Boggiano.

Approx. 3 Syns per serving

180g dried butter beans
200g diced chorizo - 13 Syns
1 onion, finely chopped or, again, I use frozen, as they soften quickly in Frylight
3 cloves of garlic, crushed
1 red chilli, deseeded and finely chopped
400g can chopped tomatoes
500ml hot chicken stock
A few sprigs of thyme
Grated zest of 1 lemon

Soak the beans in a bowl of water overnight.
The next day, place the beans in a pan and cover with lots of fresh water. Bring to the boil and simmer rapidly for 1 hour until just tender. Drain.
Gently fry the chorizo until starting to brown. Remove from the pan with a slotted spoon and set aside.
Add the onion, garlic and chilli to the pan and cook for 5 minutes, stirring, until the onion begins to soften.
Add the tomatoes, stock, thyme and lemon zest and add the chorizo and beans to the pan. Mix well, bring to the boil and simmer, partially covered, for one and a quarter hours or until the sauce is thick and the beans are meltingly tender.
Check the seasoning and discard the thyme sprigs.

Gorgeous served with a HEX portion of crusty bread!! Yes, I know, I know, I'm obsessed with chorizo!!