- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
- 4 tbsp olive oil
- 1 medium onion, finely chopped
- 4 large cloves garlic, crushed
- 2 vegetarian chorizo sausages, cubed
- 75-90 ml red wine
- 580 g jar Spanish butter beans, (judion), drained
- 400 g canned chopped tomatoes, or passata
- 1 pinch caster sugar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 small handful finely chopped parsley
- warmed ciabatta bread, to serve
Tips and Suggestions
Vegetarian and vegan chorizo-style sausages and sausage meat chunks are available from some specialist health food stores. You can make this dish fully vegan by choosing a suitable red wine.
Spanish judion or butter beans are particularly large, creamy and tender. They can be found in many fine food outlets and command a premium price. You can substitute regular butter beans if you prefer.
For a fuller flavour, make the recipe up to the end of step 2 the day before serving and store in the refrigerator. Next day reheat gently as you fry the last of the chorizo cubes.
1. Heat 2 tablespoons of the olive oil in a large casserole. Add the onion and cook until it has softened and is starting to brown. Add the garlic and half of the chorizo cubes and continue cooking until the garlic starts to sizzle and the chorizo cubes brown.
2. Pour in the wine and cook for a few minutes, then add the butter beans, tomatoes, sugar, thyme, rosemary and some salt and pepper. Bring the mixture to a boil then reduce the heat and simmer for approximately 15 minutes.
3. In a separate frying pan, heat another 2 tablespoons of olive oil. Add the remaining chorizo cubes and fry until crisp. Transfer these to the stew.
4. Stir the parsley into the stew then serve with the warmed bread and a glass of rioja!
Rate This Recipe