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Spicy Chorizo & Pepper Stew

Recipe

A banging Spanish butter bean stew topped with a gremolata dressing and a dollop of aioli. Perfect weeknight food.

Serves: 4 people   |   Prep time: 10 mins | Cooking time: 40 mins

Spanish | MOB | Main

Ingredients

  • 2 Red Onions
  • 2 Garlic Cloves
  • 200g Spicy Chorizo
  • 6 Jarred Grilled Red Peppers
  • 2 Cans Cooked Butter Beans
  • 400g Tinned Chopped Tomatoes
  • 25g Fresh Parsley
  • 2 Lemons
  • 70g Mayonnaise
  • Olive Oil

Method

  1. Finely chop the red onions and thinly slice ¾ of the garlic cloves. Cut the chorizo into chunky coins and the jarred grilled red peppers into strips about 1-2 cm wide.
  2. Preheat a large saucepan over a medium-high heat and add a good glug of olive oil. Add the chorizo and cook for 3-4 mins, or until rendered and beginning to crisp up a little. Add the onions and cook for 4-5 mins with a pinch of salt before dropping in the sliced garlic.
  3. Cook together for one more minute before tipping in the butter beans, the liquid from their tins and the tinned tomatoes. Season with salt and a little pepper. Cook together for 20 mins or so until slightly reduced.
  4. Finely chop the parsley and tip into a bowl with the zest and juice of the lemons. Mix with a little olive oil.
  5. Finely grate the remaining garlic clove into a bowl with the mayonnaise and mix thoroughly.
  6. Divide the stew between warm bowls and top with a few spoons of the gremolata parsley dressing. Finish with a dollop of garlicky mayo and serve. Throw on an extra lemon wedge if you like.