Index Meals | Chorizo and butter bean casserole
This warming and delicious dairy-free, gluten-free chorizo and butterbean casserole is made in around 20 minutes, using simple store cupboard ingredients.
Onion, Pepper, Green pepper, Orange pepper, Gammon, Chorizo, Tomatoes, Stock, Butter beans, Beans, Molasses, Wholegrain mustard, Mustard, Bay leaves, Thyme, Smoked paprika, Paprika, Dairyfree, Glutenfree, Recipe
15978
single,single-portfolio_page,postid-15978,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-7.7,wpb-js-composer js-comp-ver-4.7.4,vc_responsive

Chorizo and butter bean casserole

About This Recipe

Ingredients

1 brown onion, diced
1 green and 1 orange pepper, cored, seeded and chopped
1 small, smoked gammon joint, cut into chunks
1 chorizo ring, diced
400g can of chopped tomatoes
1 cup of chicken stock
400g can of butter beans, drained and rinsed
1 tbsp molasses
1 tbsp wholegrain mustard
4 fresh bay leaves
Leaves from a few sprigs of thyme
1 tsp smoked paprika

Instructions

  1. Heat a little olive oil in a large pan and fry the onion and peppers for 2-3 minutes until the onion starts to soften.
  2. Add the gammon and chorizo and cook, stirring, for 3-4 minutes until the oils start to seep from the chorizo.
  3. Add the remaining ingredients and simmer gently for 10-15 minutes, until the sauce is rich and thick and the beans are tender.
  4. Serve immediately or cool to room temperature and refrigerate until needed (reheat over a medium heat, until piping hot).
Category
Dairy-free, Gluten-free
Tags
Bay leaves, Beans, Butter beans, Chorizo, Gammon, Green pepper, Molasses, Mustard, Onion, Orange pepper, Paprika, Pepper, Recipe, Smoked paprika, Stock, Thyme, Tomatoes, Wholegrain mustard