Simple Way to Make Award-winning Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF





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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 instructions. Fry the chorizo until crispy and brown. No need to oil the pan, it will release it's own grease.

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Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF instructions. Fry the chorizo until crispy and brown. No need to oil the pan, it will release it's own grease.

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Composition Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF:

  1. Prepare 150 grams of chorizo or roasted aubergine/eggplant for vegan option, chopped.
  2. Require 1 for onion, chopped.
  3. Need 1 clove of garlic, finely chopped.
  4. Prepare 2 tsp for fresh rosemary, finely chopped.
  5. Provide 1 1/2 tsp smoked paprika.
  6. Provide 400 grams of tin of chopped tomatoes.
  7. Prepare 800 grams for (2x400g tins) butter beans, drained.
  8. Need 230 grams of roasted red peppers, sliced.

Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on. Fry the chorizo over a medium heat until crisp and brown. Add the garlic, rosemary and paprika and fry for another minute.





Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF steps:

  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.

Today I write this post with a heavy heart because of what happened in Boston on Monday. This lentil soup is easy to make and tastes incredible! I would make this recipe again. Add the butter beans, tomatoes and stock. See recipes for Vickys Homemade Onion Pilau Rice, GF DF EF SF NF too.

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