Before we were vegetarians, this Veggie Chorizo Stew recipe was one of our favourites. Now that we have created our own vegetarian chorizo sausage, it tastes better than ever! Simple to make and vegan.
1 jar of Juridon Butter Beans - drained (we use El Artesano Judion Butter Beans 580g, but canned butter beans can be used if these are unavailable)
1.5 of The Veggie Deli Chorizo - chopped into cubes (divided)
1 medium onion - chopped finely
4 tablespoons of olive oil
4 cloves of garlic (nice plump ones) - minced
A good slug of red wine about 75-90ml (we use a vegan wine)
1 400g tin of chopped tomatoes - or passata
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
A small handful of fresh parsley - finely chopped
Salt and Pepper
Warm Ciabatta to serve (serves 2-3)
Heat two tablespoons of the olive oil in a large casserole pan, add the chopped onion, cook until softened and starting to brown.
Add the garlic and half of the veggie chorizo cubes, stirring as they brown and the garlic starts to sizzle.
Then add the wine and cook for a few minutes, add the butter
beans, tomatoes, thyme, rosemary and seasoning.
Simmer for approx 15 mins, longer if you want the flavours to meld together more.
In a separate frying pan, heat the remaining oil, add the remaining veggie chorizo and fry until lovely and crisp.
Then add this and the finely chopped parsley to the stew, stir through and serve with the warmed bread and a glass of the wine (seems a shame not to use the newly opened bottle!).
For a fuller flavour, make the first half the day before and store in the fridge.