Chorizo, prawn and butter bean stew

Name: Chorizo, prawn and butter bean stew
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: Olive oil to fry; 200g cooking chorizo, cut into 5mm thick slices; 4 garlic cloves, finely sliced; 2 bay leaves; 250g cherry tomatoes, halved; 100ml dry sherry; 2 x 400g tins butter beans, drained and rinsed; 200ml chicken or vegetable stock; 300g raw peeled king prawns; About 10g parsley, chopped; Crusty bread to serve (optional)

Portion size: Serves 4
Hands-on time 20 min. Simmering time 15 min
Difficulty: easy

Dairy-free

Gluten-free

Recipe by: TV presenter and author. Kate Humble

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This simple but hearty chorizo and bean stew from TV presenter Kate Humble is bound to become a new weeknight favourite. Serve with crusty bread.

Discover more delicious ways to use a can of butter beans.

Recipe taken from Home Made: Recipes From The Countryside by Kate Humble (Gaia £26) and tested by delicious.

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Ingredients

Olive oil to fry
200g cooking chorizo, cut into 5mm thick slices
4 garlic cloves, finely sliced
2 bay leaves
250g cherry tomatoes, halved
100ml dry sherry
2 x 400g tins butter beans, drained and rinsed
200ml chicken or vegetable stock
300g raw peeled king prawns
About 10g parsley, chopped
Crusty bread to serve (optional)

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Method

Add a dash of oil to a large frying pan over a medium heat. Tip in the chorizo and fry until starting to brown all over. Add the garlic and bay leaves, then stir for 1-2 minutes until aromatic.
Stir in the tomatoes, cook for 5 minutes, then pour in the sherry and bring to a simmer. Cook for 2-3 minutes, tip in the butter beans and stock, then bring to a boil. Reduce to a simmer and stir well so everything is coated in the sauce. Simmer for 10 minutes, then season to taste.
Add the prawns and cook for 3 minutes or until just cooked through. Serve in shallow bowls, scattered with parsley and with hunks of bread on the side to mop up the juices (if you like).
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