Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, deseeded and chopped (approx. 150g)
  • 4 oz (115g) chorizo, diced (Spanish chorizo is best, but any good quality chorizo will work)
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 (14.5 oz / 411g) can crushed tomatoes
  • 1 cup chicken or vegetable broth (240 ml)
  • 2 (15 oz / 425g each) cans butter beans, drained and rinsed (about 800g total drained weight)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Crusty bread, for serving

Instructions:

  1. Heat olive oil in a Dutch oven or pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper; cook for another 3 minutes, stirring occasionally.
  2. Add diced chorizo to the pot and cook, stirring occasionally, until slightly browned and fragrant, about 5 minutes. Stir in smoked paprika and oregano. Cook for 1 minute, stirring constantly, until fragrant.
  3. Add crushed tomatoes and chicken or vegetable broth to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
  4. Stir in drained and rinsed butter beans. Simmer for another 10 minutes, allowing the beans to heat through and absorb the flavors of the stew.
  5. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot with crusty bread.