Chorizo And Butter Bean Stew Recipes

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

Steps:

• Fry the chorizo (no oil is required as the sausages release oil as they cook) with the onion for around 5 minutes until the onion has softened and the chorizo is cooked through.
• Add the garlic and cook for 1 minute then add the butterbeans, tomatoes, the chicken stock cube and oregano. Add half a can of water to the pan and cover with a lid.
• Let the casserole simmer for at least 20 minutes on a very low heat.
• Add the spinach for 2-3 minutes until it has wilted.
• Serve with fresh crusty bread and season as required. The chorizo can be quite salty so taste before seasoning.

Steps:

• Heat the oil in large pan, add pork, fry for 4-5 minutes, brown on outside, but not fully cooked. remove from pan.
• Add chorizo into pan, fry for 2 minutes, remove.
• Still using same pan, add onions and chili, cook for 2 minutes.
• Add garlic and wine, bring mixture to boil,then simmer until wine has reduced by a quarter.
• Add tomatoes, butter beans, return pork and chorizo,stir well.
• Cover with lid and simmer for 45 minutes.You may need to add water, depending on how thick you want the sauce to be.
• Add in honey and parsley,salt and pepper to taste.
• Serve--delicious with garlic bread.