Tesco Realfood
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Butter bean, paprika and chorizo stew recipe
150g (5oz) chorizo, chopped
1 onion, chopped
1 garlic clove, chopped
2 tsp rosemary, finely chopped
1.5 tsp sweet or hot smoked paprika
1x400g tin peeled cherry tomatoes
2x400g tin butter beans, drained
230g (8oz) roasted red peppers, sliced
6 thick slices of hot buttered toast, to serve
Each serving contains
Calories: 319 19%
Sugar: 8g 9%
Fat: 13g 19%
Saturates: 6.6g 33%
Salt: 2g 33%
of an adult's Reference Intake amount. Find out more
Fry the chorizo over a medium heat until crisp and brown. Remove with a slotted spoon.
Fry the onion for 8 minutes or until golden. Add the garlic, rosemary and paprika and fry for another 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 until the stew thickens. Add the chorizo, warm through and spoon over some warm toast to serve.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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