Chorizo and Butter Bean Stew with Fennel
Chorizo and butter bean stew is a quick, delicious and hearty recipe, this one-pot wonder is a perfect easy meal packed with flavour.This quick, simple stew complements spicy paprika-rich Spanish chorizo with fennel, tomatoes, sherry vinegar, and tinned beans.
Servings: 2
Ingredients
- 100 g (3½oz) Spanish Chorizo Sausage (I use a spicy variety)
- 1 Tbsp Olive Oil
- 1 Medium (250g) Fennel Bulb
- 1 Medium (35g) Shallot
- 2 Cloves Garlic
- 2 Tbsp Sherry Vinegar
- 200 g (¾-1 Cup) Tomato Passata
- 250 ml (1 Cup) Vegetable Stock
- 400 g (14oz) can Butter Beans
- 1 Tbsp (20g) Honey
- 125 g (¾ Cup) Cherry Tomatoes
- 50 g (½ Cup) Feta Cheese
- Lots of Fresh Parsley
Instructions
- Cut the chorizo sausage into rings 3-4mm (⅛") thick.
- Heat a 20cm or 8" pan over medium-low heat, and when it is hot, add the olive oil and chorizo sausage and cook gently for 4-5 minutes. The idea is not to get any colour on the chorizo because you will burn the paprika and it will become bitter, just get the oils flowing.
- Trim the base from the fennel bulb and cut the flesh into a 1-1½ cm (½") dice, add it to the chorizo and cook it for 3-4 minutes in the paprika-rich oil. If there are any fennel fronds on the bulb, chop them and add them too.
- Cut the shallot in half, peel it and then cut it into a dice as finely as you can.
- Peel the garlic cloves and dice them as finely as you can.
- Add the garlic and shallot to the pan and cook for 1 minute, stirring constantly to prevent burning.
- Pour in the vegetable stock, tomato passata and sherry vinegar and give everything a stir.
- Drain the butter beans and add them to the stew, and then add the honey, stir, taste and decide if you want to add any salt. This will depend on your stock and the chorizo. Allow the stew to simmer for 15 minutes.
- Cut the cherry tomatoes in half and then add them to the stew and cook for another 3-4 minutes to allow them to warm through.
- Serve sprinkled with crumbled feta cheese and freshly chopped parsley