Chorizo & butter bean stew

Chorizo & butter bean stew

starter | serves 4

1. In a medium saucepan over a medium heat, cook the chorizo, onion and garlic in a little olive oil for 5 minutes. Add in the paprika, tomatoes and beans, then reduce the heat, cover and cook for 20 minutes. Remove the lid in the last few minutes to thicken stew, if desired. Serve with slices of crusty bread and a nice glass of red wine.


Recipe Abi Fawcett
Photo Sam Stowell

from Issue 6


200g chorizo, sliced
2 red onions, sliced
3 garlic cloves, sliced
Olive oil
1 tsp smoked paprika
1 x 400g tin tomatoes
1 x 400g tin butter beans

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