Chorizo & Bean Stew

• Chorizo(300 g)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Canned tomatoes(400 g)
• Butter Beans(400 g)
• Stock cube(1)
• Spinach(120 g)
• Flat Leaf Parsley(15 g)
• Olive oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Bread(4 slices)optional

Method

1. 1

   Slice the {Chorizo} into thick half-moons. Dice the {Onion} and {Bell pepper}, finely chop the {Garlic}, and roughly chop the {Fresh parsley}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add the {Chorizo}, {Onion}, and {Bell pepper} and cook until the chorizo releases its red oil and the vegetables soften, about 8 minutes. Stir in the {Garlic}, {Tomato paste}, {Smoked paprika}, and {Oregano} for 1 minute.

   ~9 min

3. 3

   Add the {Canned tomatoes}, {Butter Beans}, and {Stock cube}, then pour in 250ml water. Bring to a gentle bubble, breaking up the stock cube as it dissolves.

   ~3 min

4. 4

   Simmer uncovered for 12 minutes, stirring once or twice, until the stew thickens and the chorizo flavors the whole pot. Stir in the {Salt}, {Black pepper}, and {Spinach} and cook for 2 minutes more until the spinach wilts into the sauce.

   ~14 min

5. 5

   Ladle the stew into bowls and scatter over the {Fresh parsley}. Serve with {Bread} alongside, if using.

   ~1 min