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, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys butter bean stew with chorizo and paprika, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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 cook that.

The ingredients needed to make Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF:
  1. Get 150 grams chorizo or roasted aubergine/eggplant for vegan option, chopped
  2. Take 1 onion, chopped
  3. Make ready 1 clove garlic, finely chopped
  4. Get 2 tsp fresh rosemary, finely chopped
  5. Make ready 1 1/2 tsp smoked paprika
  6. Get 400 grams tin of chopped tomatoes
  7. Prepare 800 grams (2x400g tins) butter beans, drained
  8. Make ready 230 grams roasted red peppers, sliced
Instructions 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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