Spanish Chorizo and Butter Bean Slow Cooker Stew

5 standard portions

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Ingredients

• 225 g chorizo sausage, paper removed and chopped into chunks ((£1.85))
• 1 white onion, finely chopped ((£0.09))
• 3 cloves garlic, minced ((£0.20))
• 1 pack of cherry tomatoes, sliced ((£0.49))
• 375 g butter beans, dried ((£1.20))
• 1 can of chopped tomatoes ((£0.32))
• 180 g spinach ((£0.75))
• 5 tbsp sour cream ((£1.00))
• Handful of chopped chives ((£0.50))
• Handful of cheddar (optional garnish)
• 1 tbsp tomato puree
• 2 tsp paprika
• ½ tsp cayenne chilli powder
• 1.8 litre chicken stock

Method

1. To a non-stick frying pan, add the sliced chorizo to fry with the olive oil on a medium heat, until slightly crispy. This should take around 4 minutes.
2. Remove the chorizo and set aside, leaving all of the flavoured oil still in the pan. To that, add the chopped onion to sweat until soft.
3. Once softened, add the tomato puree, minced garlic, paprika and cayenne pepper to fry for a minute before transferring to the slow cooker.
4. Then, add the chopped tomatoes, chicken stock, butter beans, sliced cherry tomatoes and fried chorizo (reserving some for garnish). Stir to combine, set the slow cooker to high and cook for a minimum of 3 hours. Depending on how powerful your slow-cooker is, it might take a bit longer. Once the beans are soft and creamy, add the spinach into the pot to wilt (this will happen immediately).
5. Serve with a dollop of sour cream, a sprinkle of chopped chives and an optional sprinkle of cheddar. So so good.