Pepper, Chorizo & Bean Stew

Thu, 10 October 2019

Ingredients

• A knob of butter/ tbsp. of oil
• 200g chorizo, sliced or diced
• 2 carrots. diced
• 1 lrg onion, diced
• 2 peppers, diced (any colour)
• 6 cloves of garlic
• 1 can beans of choice (not baked beans)
• 1 can chopped tomatoes
• 1 stock cube or stock powder
• 1 tsp smoked paprika
• 1 tsp harissa (if you don’t have this, don’t panic! It’s mainly to add a little spice so pop in a tsp of chilli powder, flakes or cayenne instead)

 

Method

1. Fry butter & chorizo over a medium heat for 5 mins.
2. Add carrots & onions & fry for a further 5 mins.
3. Add remaining veg & fry for 5 mins - use as many as you like just even it out with more stock.
4. Add beans, chopped tomatoes & harissa to the pot.  
5. Add in the stock & bring to the boil, then lower the heat to a simmer for 10-15 mins.
6. Serve piping hot with a little dip and bread of choice.

 

Top tip: Make a cooling dip to have on top, crème fraiche or yogurt with lemon juice and fresh coriander for example.