Another savoury recipe for you, because cakes are great and all but we all know that feeling when you’ve been baking all afternoon and then you have no motivation to cook dinner. So here is an easy weeknight dinner of a simple chorizo and butter bean stew which is great for cold autumn nights. I served mine with garlic bread, but equally you could add (pre-cooked) potatoes or serve with any other carbohydrate you wish.
50 g chorizo, chopped into small pieces
1 large (400 g) can of butter beans, drained and rinsed
1 cup of peas
5-6 medium to large tomatoes
1/2 a vegetable stock cube
Pepper for seasoning
Olive oil for frying
Garlic bread, to serve
Step 1. Fry the onion and chorizo for a few minutes in some oil.
Step 2. Meanwhile boil the kettle and pour some hot water over the cup of peas to defrost them.
Step 3. Once the onion is soft, add the stock cube, hot water (about 100 ml, but add more if needed), peas and seasoning.
Step 4. Add the tomatoes and leave on the heat, stirring occasionally, until the liquid has thickened.
Step 5. Finally add the butter beans and cook for a couple more minutes until they are hot through.
This is based upon this recipe by Tesco, but I am not a fan of tinned tomatoes (as I think they have an artificial metallic tang) so I adapted it to use real tomatoes instead. I also added peas to up the protein content.