A Spanish inspired stew that will warm you to your core. Perfect for when the winter evenings start to draw in. Everything is cooked in one pan, so there is very little washing up. If you’re a veggie, leave out the chorizo and just add more paprika for flavour.
Slowly cooked, peppers go soft, smooth and delicious, and are well worth the wait.
Adding the water from the bean tins keeps the stew moist. Also the water from the beans is very starchy, so it helps to thicken the stew. Whenever, the ingredients start catching on the pan, just add a splash more water. Don’t worry, it will evaporate. It just allows everything to continue softening without burning!
COOKING TIME (INCLUDES PREPARATION TIME): 50 MINUTES
1 Jar of Paprika - £0.85
800g of Butter Beans - £0.98
400g of Chickpeas - £0.49
1 Bunch of Coriander – £0.70
1 Red Chilli - £0.60
3 Cloves of Garlic - £0.30
2 Brown Onions - £0.25
6 peppers (2 x red, 2 x orange, 2 x yellow) - £3.00
1 Large Chorizo Sausage - £2.50
Total Cost - £9.67 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Chopping. With the chorizo, make sure you remove the outer skin from the sausage. Then chop it into small nuggets. Slice your peppers into strips. Finely chop your garlic, your coriander, your chilli and onions.
Throw the coriander stalks, garlic and chilli into a hot, deep-set saucepan, with a healthy glug of olive oil.
Once they have softened, add your chorizo.
Then, turn down the heat, so as to allow the “paprika-d” fat to render out of the sausages. As the sausages begin to brown, add the onions. Add some bean tin water to make it more “saucy.”
Once these have sweated off, add the peppers to the pan.
As the peppers are reducing down, occasionally add splashes of the bean water to the pan.
When the peppers are soft, add the paprika and then your chickpeas. Allow the chickpeas to soften, and then throw in your butter beans.
Cook for another 10 minutes or so.
Add ¾ of your coriander leaves, stir the whole stew together, and then take off the heat.
Serve with the remainder of the coriander on top.