Tonight I was really struggling to know what to make for tea. There was nothing I really…fancied…so I had a look at what was in the fridge and went from there. I made this really quick chorizo and butter bean stew and served it with some cheesy mash, even the toddler enjoyed it (though its not been her favourite tea of the week). The best thing about this recipe is that it’s made with store cupboard ingredients and can be made in 25 mins.
- 6 slices chorizo
- 1 tin butter beans, drained
- 1 tsp garlic puree
- 1 tablespoon tomato puree
- 1/2 – 1 tsp smoked paprika
- 1 tsp dried oregano
- Approx 150ml water
- 4 medium sized potatoes (I use King Edward but any white mashable potato is fine)
- Approx 40g cheddar cheese (grated)
- 2 tablespoons butter
- 2 tablespoons milk
- Ground black pepper
- Peel and evenly chop your potatoes. Place them in a steamer/pan of boiling water and cook until tender.
- Meanwhile slice the chorizo and put in a large frying pan on a medium heat for a few minutes until the oils start to release.
- Add the garlic, tomato puree, smoked paprika, dried oregano and cook for a few minutes.
- Add the water to create a sauce.
- Put the drained butter beans in to the frying pan, stir through some ground black pepper to taste and leave to simmer whilst the potatoes cook.
- Once the potatoes are cooked, drain and place in a bowl with the butter, milk and some ground black pepper and mash using your normal method.
- Stir the grated cheddar cheese through the mash then serve up with the chorizo and butter bean stew.
Hope you enjoy the recipe!