Smoky Chorizo and Butter Bean Stew
Ingredients
- 1 chorizo sausage (plant-based optional)
- 700g butterbeans
- 1/2 shallot or red onion
- 500g jar of red peppers
- 4 cloves of garlic
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (to taste)
- 1 tsp oregano
- 200ml vegetable stock
Herb dressing
- 1 tbsp chopped basil
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1/4 tbsp minced garlic
- 1/2 lemon, juiced
- 2-3 tbsp olive oil
- Salt and pepper
Toppings
- Almonds, slivered
Preparation
Dice the onion, peppers and chorizo.
If using real chorizo, fry it first for 5 minutes to get crispy edges and then remove it.
Cook the rest in the released chorizo oils or sauté the onion in olive oil for 5 minutes.
Add the peppers and garlic, and cook for another 5 minutes.
Add the spices, chorizo and tomato paste, mix well and cook for another minute.
Add the beans and stock, stir and let it simmer for 10 minutes until thick.
Meanwhile, grate the garlic for the dressing into a bowl and cover with salt and lemon juice, then add the chopped herbs and olive oil.
Once the mixture is thick, let it cool for a minute and then drizzle with the herb dressing and add slivered almonds.
Tips
Pair with sourdough bread for an enhanced flavor experience.
