Check out our quick and easy chorizo and butter bean stew. This warming recipe is a simple midweek dinner for two – ready in 20 minutes
Ingredients
150g mini chorizo cooking sausages, cut into chunks
1 tbsp olive oil
1 red onion, sliced
1 red pepper, chopped
2 tsp harissa
400g tin butter beans
12 vine cherry tomatoes, halved
300ml chicken stock
a small bunch flat-leaf parsley, chopped
to serve crusty bread
Step by step
Fry the chorizo chunks in the olive oil in a large non-stick pan until browned all over and cooked through.
Scoop out the chorizo then add the onion and pepper, and cook until softened and coloured a little. Add the chorizo back to the pan with the harissa and stir for 3-4 minutes. Add butter beans, tomatoes and stock, and cook for 10 minutes.
Stir in the parsley then spoon into bowls and serve with chunks of bread and butter.
