chorizo, paprika and bean stew
How to make chorizo, paprika and bean stew recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
200 g (7 oz) bacon lardons
500 g (8 oz) mini cooking Spanish chorizo sausages
1 onion, finely chopped
3 x 400 g (13 oz) cans chopped tomatoes with herbs
1 teaspoon caster sugar
1 tablespoon sweet smoked paprika
2 garlic cloves, crushed
1 carrot, peeled and finely diced
1 celery stick, finely diced
1 bay leaf
1 chicken stock cube, crumbled
2 x 400 g (13 oz) cans mixed beans, such as black-eyed beans and red kidney beans,
rinsed and drained
4 tablespoons finely chopped flat leaf parsley, plus extra to garnish
salt and pepper
crusty bread, to serve (optional)
Method:
Heat the oil in a large heavy-based saucepan, add the bacon and chorizo sausages and cook over a high heat for 3–4 minutes until golden brown.
Stir in the onion, tomatoes, sugar, paprika, garlic, carrot, celery, bay leaf and crumbled stock cube, then reduce the heat to medium and cook, uncovered, for 15–20 minutes.
Add the beans and bring back to the boil, then cook for 2–3 minutes or until piping hot. Season and stir in the parsley.
Ladle into bowls, scatter with extra chopped parsley and serve with crusty bread, if liked.
For quick chorizo, paprika & bean soup, heat 1 tablespoon olive oil in a large saucepan, add 200 g (7 oz) diced chorizo and cook over a high heat for 2–3 minutes.
Stir in 1 teaspoon sweet smoked paprika, then add a 600 g (1 lb 5 oz) pot fresh tomato soup and a 400 g (13 oz) can mixed beans, rinsed and drained.
Bring to the boil, then reduce the heat to medium and cook for 3–4 minutes or until piping hot. Serve with crusty bread. Total cooking time 10 minutes.
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| chorizo, paprika and bean stew |
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