Sunday, 15 April 2012

Butter Beans and Chorizo Stew - Gluten Free

1 medium onion (chopped into cubes)
1 can of butter beans
1 can chopped tomatoes
1 bay leaf
1 green pepper
olive oil
1/2 chorizo sliced
1 tbs red wine vinegar
pinch of Cayenne pepper
1/2 pint water

In a casserole, lightly brown the onion with the olive oil, chorizo and bay leaf for a couple of minutes. Add the rest of the ingredients as well as the water and cook, with the lid on, for 30 minutes. Serve straight away. Goes lovely with a slice of rye bread or seeded bread.

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