Chorizo, Chilli & Bean Stew (Slow Cooker)

Ingredients

• 1 tbsp olive oil
• 1 large red onion, chopped coarsely (300g)
• 3 chorizo sausages, chopped coarsely (500g)
• 4 cloves garlic, crushed
• 3-5 fresh red chillies, finely sliced (or 1 tsp dried chilli flakes)
• 1 tsp smoked paprika
• 1 medium red pepper, chopped coarsely (200g)
• 150 g fine green beans, halved
• 800 g canned butter beans, rinsed and drained
• 800 g canned chopped tomatoes
• 80 ml chicken stock
• 60 ml white wine
• 1 orange, zested
• 4 tbsp fresh flat-leaf parsley, coarsely chopped
• salt and black pepper to taste

Instructions

1. Heat oil in a large frying pan; cook onion and chorizo, stirring, until browned lightly. Add garlic, chillies (or chilli flakes), and smoked paprika, cook, stirring, until fragrant. Deglaze with the white wine and let it bubble for 30 seconds.
2. Combine pepper, both beans, tomatoes, stock, orange zest, and chorizo mixture in a slow cooker. Cook, covered, on low, 3 hours.
3. Season to taste; sprinkle with parsley. Serve with crusty bread and a dollop of cool sour cream to contrast the heat.

Notes & Tips