Butter Bean and Chorizo Stew with Spinach

• 2 tbspolive oil
• 80gcooking chorizo, diced
• 1onion, finely chopped
• 3garlic cloves, sliced
• 2 tspsmoked paprika
• 1 x 400gtin chopped tomatoes
• 2 x 400gtins butter beans, drained and rinsed
• 300 mlvegetable stock
• 200gspinach
• 1 tbspsherry vinegar
• fine salt
• black pepper
• 200 gcrusty white bread, cut into 4 slices
• 15gparsley, chopped
• 1 tbspextra virgin olive oil, optional (optional)

Method

1. 1Heat the olive oil in a wide pan over a medium heat. Add the chorizo and cook for 3 minutes until it has released its orange oil and the edges are crisp. That oil is the seasoning for the whole pan, so do not drain it.
2. 2Add the onion and cook for 6 minutes until soft, then stir in the garlic and smoked paprika for 1 minute until the garlic smells sweet rather than raw.
3. 3Pour in the chopped tomatoes, butter beans and stock. Season with a little salt and plenty of pepper and simmer for 10 minutes until the sauce has thickened and the beans are hot through. Crush a few beans against the side of the pan with your spoon to thicken it further.
4. 4Stir in the spinach a handful at a time until it wilts, then add the sherry vinegar. Taste: it should be smoky, rich and a little sharp. Add more salt or vinegar until it is.
5. 5Toast the bread. Ladle the stew into bowls, scatter with parsley and the optional extra virgin olive oil, and serve with the toast for dragging through the sauce.

Per serving

kcal

444

protein

22.2g

fibre

11.2g

carbs

54.1g

fat

16.5g