Runner Beans and Chorizo Stew
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook until browned on both sides, about 5 minutes. Remove the chorizo from the pot and set aside.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
- Stir in the tomato paste and smoked paprika, and cook for 1 minute.
- Add the chopped runner beans to the pot and stir to combine with the onion mixture.
- Pour in the chicken stock and bring the mixture to a simmer. Cover the pot and simmer for 20-25 minutes, or until the beans are tender.
- Add the cooked chorizo back into the pot and stir to combine. Season with salt and pepper to taste.
- Serve the stew hot, garnished with fresh herbs or grated cheese if desired.
Nutrition
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