With the cold winter weather looming this flavourful combination of butterbeans and chorizo makes a hearty meal. This thick stew is nourishing and fills the hunger gap, I like to make double amounts and freeze half so I always have some on hand. Butter beans are such a great source of fibre and protein plus they are rich in the mineral magnesium. Serve it up piping hot with some seed bread or spoon it over some creamy mashed potatoes. Very delicious!
2 tablespoons olive oil
2 medium onions chopped
3 cloves garlic finely chopped
1 red pepper chopped
1 sweet potato peeled & chopped
3 carrots peeled & chopped
handful frozen sweetcorn
200 gms chorizo cut into small pieces
1 tin butterbeans drained
4-5 sprigs fresh thyme (pick leaves off).
250 ml passata
1 can tomatoes
3 tablespoons tomato puree
2 beef stock cubes
1oo ml water
Sea salt & pepper to your taste
In a large pan heat the olive oil and saute the onions,thyme and garlic for 4- 5 minutes until soft.
Add the red pepper and chorizo and cook for another 2 minutes
Mix in the puree,sweet potato,carrots & sweetcorn.
Add the passata,tin of tomatoes,crumble in stock cubes and water. Finally add the butterbeans and salt & pepper.
Mix well and bring up to the boil for 3-4 minutes.
Reduce to simmer and cook out for 30 minutes until sauce thick and vegetables cooked to your liking.