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

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys butter bean stew with chorizo and paprika, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF. This is great as a cooked breakfast as well as lunch or supper! Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF is one of the most favored of current trending meals on earth. It's simple, it is quick, it tastes delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. 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 it.

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

A change in filling from the usual chicken or beef, absolutely delicious and filling! See my previously posted tecipes for free-from tortillas and fajita spice mix Fry the chorizo over a medium heat until crisp and brown. Add the garlic, rosemary and paprika and fry for another minute. Add the butter beans, tomatoes and stock.

Steps 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

Add the garlic, rosemary and paprika and fry for another minute. Add the butter beans, tomatoes and stock. Stir in the chopped tomatoes and beans and bring to a boil. Remove from the pan, set aside and drain off the excess oil. Vickys Slow Cooked Sausage & Bacon Stew, GF DF EF SF NF step by step.

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