Easy Iberico Chorizo & Butter Bean Stew with Parsley & Coriander Pesto
Preparation Time – 25 minutes
Cook Time – 30 minutes
For Gluten Free option use GF chorizo or sausage
10g Olive oil
280g Good quality chorizo
Large sprig thyme
3 Bay leaves
150g Slice white onion
1 Can drained butter beans
1 Can drained flageolet beans
40g Tomato paste
3 Cans chopped tomatoes
10g Sage leaves pan fried
1 Red chilli de-seeded finely diced
4 Large handfuls of baby spinach
Salt and pepper to taste
25g parmesan reggiano
35g flat leaf parsley
2g Cornish sea salt
55g olive oil
For the stew, firstly fry off the chorizo until it starts to golden then add the onion shortly followed by the garlic. Next add in your chopped tomatoes, thyme, bay leaf, sugar, tomato paste and chili, cook this for around 20 minutes on a medium heat. In the meantime take a non-stick frying pan and add a table spoon of olive oil, heat until the pan starts to smoke, then quickly fry your sage leaves constantly moving then around until they start to crisp. Once crispy quickly turn them on to some paper towel to remove any excess oil.
Now the stew has been cooking for 20 minutes you should find that a lot of the excess tomato water has started to evaporate, at this point turn to a low heat to gently simmer.
For the pesto place all ingredients in to a food processor and blend until finely chopped. Taste for seasoning and place in a tub for serving later.
To finish the stew, add in your drained beans and spinach and turn up the heat to medium. Cook until the spinach is wilted and the beans are hot and then finally taste for seasoning.
Spoon some of the stew in to a bowl, next drizzle over the pesto and finally tare some crispy sage on top. Serve with hot crusty bread or some fragrant rice.