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Butter bean, paprika and chorizo stew recipe
Ingredients
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
Method
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.

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