Spanish-style butter bean stew
80 g, cubed
1 small, finely sliced
2 medium, deseeded and finely sliced
2 clove(s), finely chopped
1½ tablespoon(s), level, sweet smoked
2 can(s), large
Vinegar, All Types
1 tablespoon(s), sherry
Butter Beans, cooked
2 can(s), large, drained, drained and rinsed
Crusty white bread roll
- Dry fry the chorizo in a large deep frying pan for 5-6 minutes until crisp, then transfer to a plate with a slotted spoon. Add the onion and peppers to the pan and fry for 7-8 minutes until soft. Add the garlic and paprika and stir together for another minute. Tip in the chopped tomatoes, half-fill one of the empty tins with water and add to the pan with the sherry vinegar. Season well and simmer for 20 minutes.
- Stir in the chorizo, butter beans and spinach, and simmer gently for 2-3 minutes until warmed through and the spinach has wilted. Serve with crusty bread rolls for mopping up the sauce.