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 Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys butter bean stew with chorizo and paprika, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. 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 can achieve it.

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

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