
Fireflame Chilli Jam Butter Bean Stew
Helen Upshall
Rated 4.8 stars by 4 users
Servings
4
Difficulty
Easy
Chilli, tomato, chorizo & butter bean stew.
Ingredients
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1 tbsp oil, for frying
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1 red onion, diced
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1 large carrot, finely diced
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1 celery stick, finely diced
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2 garlic cloves, crushed
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Sea salt & cracked black pepper
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70g chorizo, diced
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1 tbsp dried mixed herbs
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1 heaped tsp sweet smoked paprika
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1 red pepper, diced
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2 tbsp Fireflame Chilli Jam, plus extra for serving
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2 tins cherry tomatoes
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400g butter beans, drained and washed
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1/2 lemon
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10g parsley, roughly chopped
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Creme friache
TO SERVE:
Directions
Heat the oil in a pan over medium heat. When hot, add the diced onion, carrot, celery and garlic to the pan along with a pinch of salt. Fry for 4 - 5 minutes until the vegetables start to soften and colour.
Add the diced chorizo and fry for 2 - 3 minutes until it starts to release its oil. Sprinkle in the mixed herbs and paprika and fry for 1 further minute. Stir through the diced pepper.
Spoon in the chilli jam before pouring in the tinned cherry tomatoes followed by the butter beans. Fill one of the cans with water and add to the pan.
Stir all the ingredients together and allow the stew to simmer over a low to medium heat for 8 - 10 minutes until the liquid has reduced and a rich, glossy sauce is achieved.
Remove from the heat, grate in the zest of 1/2 lemon along with a small squeeze of juice. Sprinkle in the parsley and stir.
Serve straight to the table along with creme fraiche rippled with more chilli jam.
Recipe Note
Catering for vegans or vegetarians? Simply omit the chorizo and you have a banging vegan dish that everyone will devour! Serve with vegan yoghurt instead of creme fraiche.