Recipe of Ultimate Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys butter bean stew with chorizo and paprika, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this recipe, we must prepare a few components. You can cook vickys butter bean stew with chorizo and paprika, gf df ef sf nf using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF:

1. Get chorizo or roasted aubergine/eggplant for vegan option, chopped
2. Make ready onion, chopped
3. Get garlic, finely chopped
4. Take fresh rosemary, finely chopped
5. Make ready smoked paprika
6. Prepare tin of chopped tomatoes
7. Prepare (2x400g tins) butter beans, drained
8. Get 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

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