Chorizo Stew

A simple store cupboard casserole - this Chorizo stew can be served tapas style, or with a crusty loaf of bread and dollop of pesto.

Key Details

  • Serves: 4
  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Difficulty: Easy

Ingredients

  • 1 tsp olive oil
  • 200g chorizo
  • 1 red/yellow/green pepper
  • 4 cloves garlic roughly chopped
  • 2 x 400g tins peeled plum tomatoes
  • 2 x 400g tins of butter beans, drained
  • 1 lemon, zest of
  • salt and pepper to season
  • pesto and crusty bread to serve

  • 1 tsp olive oil
  • 200g chorizo
  • 1 red/yellow/green pepper
  • 4 cloves garlic roughly chopped
  • 2 x 400g tins peeled plum tomatoes
  • 2 x 400g tins of butter beans, drained
  • 1 lemon, zest of
  • salt and pepper to season
  • pesto and crusty bread to serve

Slice your chorizo and add to a pan with your oil on medium heat. Fry them until they are golden and crisp and have started to ooze out their vibrant ember oil.

Roughly chop your peppers and thinly slice your garlic and add to the pan. Cook for 2-4 minutes so they start to soften. Add your peeled plum tomatoes and butter beans and pop a lid on. Leave to simmer, covered for 10 minutes.

Take the lid off and cook for a final 5 minutes to thicken up the stew. Finish with the zest of one lemon and a handful of freshly chopped basil, and season to taste.

Serve with a dollop of pesto and crusty bread.

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