Chorizo & butter bean stew with garlic bread
30 - 45 mins
Beginner
Servings
4
This hearty stew makes a delicious dinner served up with some garlic bread from the freezer. The best part is, by keeping aside some leftovers, you have a brilliant beanie topping for baked potatoes later in the week!
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Freezable
Yes
Ingredients
1 Premium Spanish chorizo, cut into equal-sized chunks
2 tins Simply butter beans
1 carton of Simply tomato passata
2 tins chopped tomatoes with herbs
1 onion, finely chopped
2 garlic cloves, minced
2 frozen garlic bread baguettes
salt & pepper
250ml chicken stock
Instructions
Add the chorizo to a large non-stick pot on the hob over medium heat, and cook for 4 - 5 minutes, or until it starts to turn brown.
Add the onions and garlic to the pan, and fry on a medium heat for a few minutes, before adding the chopped tomatoes, passata and stock.
Add the butter beans, stir well and bring up to the boil before reducing back down to a simmer, cover and cook on a low heat for around 20 minutes.
Whilst the stew is simmering, bake the garlic bread in the oven according to packet instructions.
Check seasoning before serving, and serve the stew in bowls with the warm garlic bread.
