Fireflame Chilli Jam Butter Bean Stew

Name: Fireflame Chilli Jam Butter Bean Stew
Yield: 4
Ingredients: 1 tbsp oil, for frying; 1 red onion, diced; 1 large carrot, finely diced; 1 celery stick, finely diced; 2 garlic cloves, crushed; Sea salt &amp; cracked black pepper; 70g chorizo, diced; 1 tbsp dried mixed herbs; 1 heaped tsp sweet smoked paprika; 1 red pepper, diced; 2 tbsp Fireflame Chilli Jam, plus extra for serving; 2 tins cherry tomatoes; 400g butter beans, drained and washed; 1/2 lemon; 10g parsley, roughly chopped; Creme friache

I woke up to rain this morning and can see there's more to come over the next week, so thought it's a great time to share something warming. This butter bean stew is the perfect quick dinner: rich, creamy and seriously delicious. Our Fireflame Chilli Jam adds a medium level of heat, but you can use more or less to suit your taste.

I recommend using Bold Bean butter beans, they are very tasty and I have to confess I have been known to eat them straight from the jar. But making them into this stew is a far better meal for the whole family to enjoy!

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

1 tbsp oil, for frying
1 red onion, diced
1 large carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, crushed
Sea salt & cracked black pepper
70g chorizo, diced
1 tbsp dried mixed herbs
1 heaped tsp sweet smoked paprika
1 red pepper, diced
2 tbsp Fireflame Chilli Jam, plus extra for serving
2 tins cherry tomatoes
400g butter beans, drained and washed

TO SERVE:

1/2 lemon
10g parsley, roughly chopped
Creme friache

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.