Spicy Chorizo & Pepper Stew

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

2 Red Onions

4 Garlic Cloves

600g Spicy Chorizo

1 jar of Grilled Red Peppers

4 x 400g jar of Butter Beans

2 x 400g Tomato Sauce

Fresh Parsley

3 Lemons

Mayonnaise

Olive Oil

Instructions

Finely chop the red onions and thinly slice ¾ of the garlic cloves. Cut the chorizo into chunky coins and the jarred grilled red peppers into strips about 1-2 cm wide.

Preheat a large saucepan over a medium-high heat and add a good glug of olive oil. Add the chorizo and cook for 3-4 mins, or until rendered and beginning to crisp up a little. Add the onions and cook for 4-5 mins with a pinch of salt before dropping in the sliced garlic.

Cook together for one more minute before tipping in the butter beans, the liquid from their tins, the tinned tomatoes and the jarred peppers. Season with salt and a little pepper. Cook together for 20 mins or so until slightly reduced.

Finely chop the parsley and tip into a bowl with the zest and juice of the lemons. Mix with a little olive oil.

Finely grate the remaining garlic clove into a bowl with the mayonnaise and mix thoroughly.

Divide the stew between warm bowls and top with a few spoons of the gremolata parsley dressing. Finish with a dollop of garlicky mayo and serve. Throw on an extra lemon wedge if you like.

Nutrition

• Taille de Portion: 4