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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Ingredients for Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF:
- Need 150 grams chorizo or roasted aubergine/eggplant for vegan option, chopped.
- Give 1 onion, chopped.
- Require 1 clove garlic, finely chopped.
- Provide 2 tsp for fresh rosemary, finely chopped.
- You need 1 1/2 tsp of smoked paprika.
- Give 400 grams tin of chopped tomatoes.
- Require 800 grams - (2x400g tins) butter beans, drained.
- Prepare 230 grams of roasted red peppers, sliced.
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Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF making process:
- 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.
- 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.
- Add in the garlic, rosemary and paprika and cook for a further minute.
- Add the tomatoes, butter beans and peppers. Half fill the tomato can with water and add it to the pan.
- 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. Pour in the tomatoes, butter beans and peppers. Half-fill the tomato tin with water and add to the pan. 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!
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