Spicy Chorizo & Pepper Stew
Recipe
Prep time: 10 mins | Cooking time: 40 mins | Serves: 4
Spanish | MOB | Main
A banging Spanish butter bean stew topped with a gremolata dressing and a dollop of aioli. Perfect weeknight food.
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
- 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.
- 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.
- 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.
- Finely chop the parsley and tip into a bowl with the zest and juice of the lemons. Mix with a little olive oil.
- Finely grate the remaining garlic clove into a bowl with the mayonnaise and mix thoroughly.
- 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.