Chorizo and Butterbean Stew with Sweet Potato and Red…
Serves 4
Sometimes you just want a bowl of warmth that you can eat with a spoon, and this is just that.
No oil is needed as the chorizo will release its own, adding extra flavour. However if you were making this a vegetarian or vegan meal, then omit the chorizo and heat a tablespoon of oil before adding the onion. You may also want to add a little more paprika, but do this at the end when you check the seasoning.
Made in just one pot it is ready in about half an hour, and can be eaten on its own; but you could also try it with some white fish, a serving of green vegetables or a chunk of crusty bread.
- Ingredients:
- 200g chorizo ring, peeled and sliced into slices 3-4mm thick
- 1 onion, medium dice
- 1 fat clove of garlic, peeled and minced
- 1 heaped tsp hot paprika
- 1 heaped tsp smoked paprika
- 1 red pepper, deseeded, medium dice
- 1 tin butterbeans, drained
- 350g sweet potato, peeled and cut into 2cm cubes
- 150g red lentils
- 500g passata
- 700ml vegetable stock
- Salt and pepper
Step 1: In a heavy bottomed sauce pan, over a medium heat, add the chorizo and let its oil come out. After a couple of minutes add the onion and stir, cooking for another five minutes.
Step 2: Add the garlic, red pepper and paprikas and stir, and cook for a minute.
Step 3: Add the beans, lentils and sweet potato, stir well and then add the passata and stock. Season with a big pinch of salt and pepper and bring to a simmer. Put a lid on the saucepan, lower the heat (it should still be simmering) and cook for about 20 minutes until the potatoes are cooked and the lentils are soft.
Step 4: Check the seasoning and serve.