Bean, pepper and chorizo stew

Source: Mob Kitchen

Ingredients

Instructions

1. Chopping. First remove the outer skin from the chorizo. Then chop it in half and on the angle into slices. Slice the red, orange and yellow peppers into strips. Finely chop the brown onions, garlic, chilli and the leaves from a bunch of coriander.
2. Throw the garlic, chilli and coriander stalks into a hot, deep-set saucepan, with a healthy glug of olive oil.
3. Once they have soften, add your chorizo.
4. Turn down the heat, so as to allow the fat to render out of the chorizo. As the chorizo begins to brown, add the onions. Add some of your chickpeas or butter beans tin water to make it more 'saucy'.
5. Once the onions have sweated off, add the peppers.
6. As the peppers are reducing, occasionally add splashes of the bean tin water.
7. When the peppers are soft, add 1 heaped tsp of paprika and the tin of chickpeas. Allow the chickpeas to soften and then throw in the butter beans.
8. Cook for another
   10 minutes or so.
9. Add three-quarters of your chopped coriander leaves, stir the whole stew together, then take off the heat.
10. Serve with the remaining coriander on top.

Similar recipes

Spanish prawn risotto Chorizo and butter bean stew Riojan pork, chorizo and potato pot Prawn jambalaya