• 700g new potatoes, quartered
  • 500g fresh chorizo sausage, sliced
  • 4 garlic cloves, crushed
  • 1 large onion, diced
  • 1 tsp chilli flakes
  • 400g butter beans
  • 400g diced tomatoes
  • 2 bay leaves
  • 1 litre chicken stock
  • 4 tbsp fresh parsley, chopped


  • STEP 1
    Boil potatoes for 10 minutes. While boiling, fry the chorizo in a large pan.
  • STEP 2
    Sweat the onions, garlic and chilli in with the chorizo.
  • STEP 3
    Add potatoes, beans, tomatoes, bay leaves and stock. Bring to boil then simmer until potatoes are fully cooked and the stew has thickened. I like mine very saucey, so I thicken mine using corn flour rather than reducing it down.
  • STEP 4
    Stir in parsley just before serving.

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