“Chorizo” and Butter Bean Stew

Chorizo and Butter Bean Stew

I found out today that I won a Quorn competition on their Facebook page! A few people have asked how I made the dish, so thought I’d stick it up on here! I didn’t write the recipe down at the time while I was cooking it, so this is my memory of it. Sorry if it’s not perfect, use your cooks initiative if it needs a pinch more of something or a drop more water! Good luck!

I’m not sure how easy the Quorn “chorizo” sausages are to get hold of, I found them in Sainsbury’s, but I’m sure any veggie sausages would work, just pop a bit more paprika in. Or obviously use some vegan sausages to make it vegan.

2 Quorn chorizo sausages
1 small onion, sliced
1 clove garlic, crushed
1/2 a red pepper, diced
1 courgette, sliced into rounds
1 400g tin chopped tomatoes
1 400g tin butter beans
1 tsp smoked paprika
1 tsp dried oregano
Olive oil

Start off by heating some olive oil in a medium sized pan, over a medium heat. Add the onions and garlic and cook for a couple of minutes. Next add in the paprika, oregano, red pepper, courgette and chorizo. Cook this for about 5 minutes or until the veg have softened slightly. Put in the tomatoes and butter beans, save the liquid from the beans and add some if the stew is looking too thick. Turn the heat to low and simmer for about 15 minutes.

Serve it up with rice or couscous or just with a chunk of bread!

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