Chorizo and butterbean stew

This is an easy and delicious rustic stew.

Ingredients for the stew:

350 g butter beans
225 g cooking chorizo
5 garlic cloves, thinly sliced
1 medium onion, finely chopped
175 ml red wine (preferably Spanish)
1 x 400g can plum tomatoes
Tomato puree
1 tablespoon thyme leaves
2 tablespoons chopped flat-leaf parsley
1 lemon
Olive oil

How to make it:
Cut the chorizo and garlic into thin slices. Put the olive oil and garlic in a pan over medium-high heat until the garlic begins to sizzle. Add the chorizo and cook until the slices are lightly browned on all sides. Add the chopped onion and continue to cook until the onions are soft. Add the red wine and cook until the wine has reduced to almost nothing.
While the wine is reducing chop up the plum tomatoes. Add the tomatoes and a bit of tomato pure. Add the beans, thyme and some chopped parsley as well. Season with salt and pepper. Let the stew simmer for a good 15 minutes until it's nice and thick.
Check for seasoning and squeeze some lemon juice into the stew if you think it needs some acidity.
Spoon the stew into bowls, scatter some chopped parsley on top and serve with a nice toast of bread.

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