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Member recipe

Chorizo and Butterbean Stew

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(3 ratings)

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Serves 4

A healthy casserole, perfect all year round

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  • 200g cooking chorizo (sliced)
  • 2x 400g tins pre-cooked butterbeans
  • 1 x 400g can chopped tomatoes
  • 1 chicken stock cube (crushed)
  • 1 onion (finely chopped)
  • 2-3 cloves garlic (crushed)
  • 1 tsp dried oregano
  • a large handful of fresh baby spinach
  • seasoning as required


    1. Fry the chorizo (no oil is required as the sausages release oil as they cook) with the onion for around 5 minutes until the onion has softened and the chorizo is cooked through.
    2. Add the garlic and cook for 1 minute then add the butterbeans, tomatoes, the chicken stock cube and oregano. Add half a can of water to the pan and cover with a lid.
    3. Let the casserole simmer for at least 20 minutes on a very low heat.
    4. Add the spinach for 2-3 minutes until it has wilted.
    5. Serve with fresh crusty bread and season as required. The chorizo can be quite salty so taste before seasoning.

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Comments (1)

cwmack's picture

Delicious! Even my five year old loved it with a mild chorizo. Added basil and a bay leaf.

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