Vickys Butter Bean Stew with Chorizo and Paprika

1. 1

   Fry the chorizo until crispy and brown.

2. 2

   No need to oil the pan, it will release it's own grease.

3. 3

   If using roasted aubergine ignore this step

4. 4

   Remove with a slotted spoon then fry off the onion until translucent in the chorizo grease for around 6 minutes.

5. 5

   If using roasted aubergine, fry the onion in some oil

6. 6

   Add in the garlic, rosemary and paprika and cook for a further minute

7. 7

   Add the tomatoes, butter beans and peppers.

8. 8

   Half fill the tomato can with water and add it to the pan

9. 9

   Simmer for 20 minutes until thickened.

10. 10

    Add the chorizo or aubergine to warm through and serve spooned over some hot non-dairy 'buttered' toast

* Per serving · 4 servings · Values may vary.

No additional tips available.