Chorizo and Butter Bean Stew

Sometimes quick and easy is exactly what you need, especially when it's this delicious! Using store cupboard classics like butter beans, tomatoes and jarred peppers, you can rustle this up with no trouble at all.

I believe the best way to serve this is with chunky bread and butter for scooping and mopping and soaking up all the tasty sauce but you could serve it with baked potatoes or even topped with a piece of fish or chicken. If you don't have butter beans, you could try cannellini or haricot instead.

Chorizo and Butter Bean Stew
Serves 4

150g chorizo, peeled and cut into chunks
1 large onion (I used red), sliced
1/2 jar roasted peppers, drained and sliced
2 garlic cloves, thinly sliced
1-2 tsp chilli flakes (optional)
1 tsp dried oregano
400g tin butter beans
400g tin tomatoes (I used plum)
1 stock pot or cube (I used beef)
2 tsp sherry vinegar (or red wine, white wine or cider)
sea salt and freshly ground black pepper

Put the chorizo in a cold saucepan or casserole. Place over a medium heat and leave to release its oils.

Add the onion with a good pinch of salt and cook for 5 minutes until soft. Add the garlic, chilli flakes (if using) and oregano and cook for a couple more minutes.

Add the butter beans (including the liquid), the tomatoes, the stock pot/cube and sherry vinegar. Half fill the tomato tin, swirl around and then pour into the pan. Season well with salt and pepper then bring to the boil. Reduce to a simmer and leave to thicken for 15-20 minutes.

Serve with chunks of crusty bread or potatoes for soaking up the sauce.