Name: Smoky Red Bean, Chorizo + Red Pepper Stew with Aioli
Cook time: 30 min
Total time: 30 min
Yield: 3-4
Ingredients: 2 tbsp olive oil; 1 onion, roughly sliced; 1 large red bell pepper, roughly sliced into strips; 2 fat garlic cloves, thinly sliced; 2 tsp smoked paprika; ½ tsp dried chilli powder or chilli flakes; 150g chorizo, sliced into 1/2cm thick rounds (or veggie alternative); 100ml white wine (optional); 1 x 400g tin chopped tomatoes; 1 jar Queen Red Beans - with their bean stock; 200ml chicken or veg stock; 15g fresh parsley, finely chopped; 1 lemon, plus extra wedges to serve; Crusty bread, to serve; Aioli, garlic mayo or sour cream, to serve (optional)

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Smoky Red Bean, Chorizo + Red Pepper Stew with Aioli

White beans or chickpeas are typically used in Mediterranean dishes like this, but say HELLO TO QUEEN RED BEANS, which work just as well, if not BETTER, with their rich, meatiness adding a whole ounce of flavour to this Spanish-style stew. There's many great veggie-alternatives to chorizo out there, so feel free to sub those in.

Dunking with crusty bread is highly recommended, or even try with a side of charred padron peppers for that really tapas-y feel.

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TAKES

Smoky Red Bean, Chorizo + Red Pepper Stew with Aioli

Rated 5.0 stars by 4 users

Servings

3-4

Cook Time

30 minutes

Author:

Bold Bean Co.

Dunking with crusty bread is highly recommended, or even try with a side of charred padron peppers for that really tapas-y feel.

Image of Smoky Red Bean, Chorizo + Red Pepper Stew with Aioli

Ingredients

2 tbsp olive oil
1 onion, roughly sliced
1 large red bell pepper, roughly sliced into strips
2 fat garlic cloves, thinly sliced
2 tsp smoked paprika
½ tsp dried chilli powder or chilli flakes
150g chorizo, sliced into 1/2cm thick rounds (or veggie alternative)
100ml white wine (optional)
1 x 400g tin chopped tomatoes
1 jar Queen Red Beans - with their bean stock
200ml chicken or veg stock
15g fresh parsley, finely chopped
1 lemon, plus extra wedges to serve
Crusty bread, to serve
Aioli, garlic mayo or sour cream, to serve (optional)

Directions

Heat 1 tbsp of olive oil in a large pan over a medium heat. Add the chorizo and cook for 2-3 minutes until the juices start to release. Add the onion and pepper and stir to coat in the chorizo oils, reduce the heat slightly and cook for about 8-10 minutes until jammy and caramelised, stirring often. You may need to splash more oil here.
Once the veg has softened, add the garlic and paprika and cook off for 1 minute until fragrant.
Increase the heat and pour in the chopped tomatoes, wine, beans with their liquid and the chicken/veg stock. Bring to a boil then reduce to a simmer. Bubble away for 5-6 minutes for the mixture to thicken slightly and for the flavours to infuse. You don’t want the mixture to be too thick.
Add half of the parsley and the juice of half a lemon. Season with cracked black pepper.
Serve the stew into bowls, top with a dollop of aioli, the remaining parsley and dunk with crusty bread. Finish with a squeeze of lemon.