Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 2 small yellow onions, diced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- a pinch of cayenne
- 1 fresh red chili, seeded and finely chopped
- 400 g chorizo sausage (uncooked), sliced (butcher)
- 125 ml dry red wine (one you like to drink)
- 2 x 400 g cans organic diced tomatoes
- 1 teaspoon brown sugar
- 1 x 400 g can organic butter beans, drained and rinsed
- Chopped flat-leaf parsley, to garnish
- Lime wedges, for serving
To serve (optional)
- Short grain brown rice or crusty bread
Instructions
- Heat the oil in a heavy bottomed saucepan or dutch oven over medium heat. Add the onions, cook for 5 minutes until the onion starts to soften. Add the cumin, paprika and cayenne. Cook for another 2 minutes, stirring often.
- Add the fresh chili and chorizo to the pan and cook for 3-4 minutes, then add the wine. Bring to a simmer over medium-high heat and cook for 5 more minutes, until wine reduces.
- Add the diced tomatoes and sugar, season with salt and pepper. Bring to a simmer, then reduce the heat to medium and cook covered for 15 minutes. Stir in the beans, the cover and cook for a further 5 minutes, until heated through.
- Divide stew among bowls; sprinkle with parley and serve with lime wedges, if desired. Serve with rice or crusty bread on the side.
- Enjoy!
Nutrition
Notes
- This dish can be frozen in an airtight container for up to 3 months. Defrost in fridge overnight before reheating.
- For this stew recipe, you will want to use the fresh, raw chorizo (the type that needs to be cooked) from a trusted butcher.
- I like to serve this dish with short grain brown rice. It has a delicious nutty flavor.