Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF
Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys butter bean stew with chorizo and paprika, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys butter bean stew with chorizo and paprika, gf df ef sf nf using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF:
  1. Make ready 150 grams chorizo or roasted aubergine/eggplant for vegan option, chopped
  2. Get 1 onion, chopped
  3. Take 1 clove garlic, finely chopped
  4. Make ready 2 tsp fresh rosemary, finely chopped
  5. Take 1 1/2 tsp smoked paprika
  6. Prepare 400 grams tin of chopped tomatoes
  7. Make ready 800 grams (2x400g tins) butter beans, drained
  8. Make ready 230 grams roasted red peppers, sliced
Steps to make Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF:
  1. Fry the chorizo until crispy and brown. No need to oil the pan, it will release it's own grease. If using roasted aubergine ignore this step
  2. Remove with a slotted spoon then fry off the onion until translucent in the chorizo grease for around 6 minutes. If using roasted aubergine, fry the onion in some oil
  3. Add in the garlic, rosemary and paprika and cook for a further minute
  4. Add the tomatoes, butter beans and peppers. Half fill the tomato can with water and add it to the pan
  5. Simmer for 20 minutes until thickened. Add the chorizo or aubergine to warm through and serve spooned over some hot non-dairy 'buttered' toast

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