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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

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We hope you got insight from reading it, now let’s go back to vickys butter bean stew with chorizo and paprika, gf df ef sf nf recipe. To cook vickys butter bean stew with chorizo and paprika, gf df ef sf nf you need 8 ingredients and 5 steps. Here is how you do it.

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

Prepare of chorizo or roasted aubergine/eggplant for vegan option, chopped. You need of garlic, finely chopped. It's of fresh rosemary, finely chopped. It's of tin of chopped tomatoes. Fry the chorizo over a medium heat until crisp and brown.

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