Chorizo and Butter Bean Stew

A delicious smoky stew which is also great to freeze and have for leftovers. I used butter beans but could also use other types of beans (e.g. cannelloni or haricot). I served mine up with crusty bread but could also have rice or potatoes.

Ingredients

Serves 4

• 225g chorizo ring, chopped into rounds

• 1 red onion, diced

• 3 red peppers, sliced

• 1 can tinned tomatoes

• 1 tbsp tomato puree

• 1 tbsp paprika

• 1 tbsp oregano

• 1 tsp cayenne pepper (or more if you like spice!)

• 1 tbsp dried chilli flakes

• 2 cans of butter beans

• 4 tbsp sour cream

Directions

1. Heat a little oil in a pan, add the chorizo and fry off for about 5-10 mins

2. Add the chorizo and the rest of the ingredients, other than the sour cream to the slow cooker. Mix well

3. Cook on low for 6 hours or high for 3 hours

4. Add the sour cream and mix, leave to warm through (about 10 mins)