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Photo of Spanish-style butter bean stew by WW

Spanish-style butter bean stew

9
Points® value
Total Time
45 min
Prep
5 min
Cook
40 min
Serves
4
Difficulty
Easy
Comforting bowl food, packed with veg, warming paprika and chorizo

Ingredients

Chorizo Sausage

80 g, cubed

Red onion

1 small, finely sliced

Red pepper

2 medium, deseeded and finely sliced

Garlic

2 clove(s), finely chopped

Paprika

1½ tablespoon(s), level, sweet smoked

Tinned Tomatoes

2 can(s), large

Vinegar, All Types

1 tablespoon(s), sherry

Butter Beans, cooked

2 can(s), large, drained, drained and rinsed

Spinach

200 g

Crusty white bread roll

4 medium

Instructions

  1. Dry fry the chorizo in a large deep frying pan for 5-6 minutes until crisp, then transfer to a plate with a slotted spoon. Add the onion and peppers to the pan and fry for 7-8 minutes until soft. Add the garlic and paprika and stir together for another minute. Tip in the chopped tomatoes, half-fill one of the empty tins with water and add to the pan with the sherry vinegar. Season well and simmer for 20 minutes.
  2. Stir in the chorizo, butter beans and spinach, and simmer gently for 2-3 minutes until warmed through and the spinach has wilted. Serve with crusty bread rolls for mopping up the sauce.

Notes

Cannellini beans or chickpeas would also work well in this recipe

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