How to make a Spanish Bean Stew.
400 g butter beans, drained and rinsed
4 shallots diced
2 garlic cloves, crushed
400 g chopped tomatoes
80 g spinach
20 g olives, halved
1 tsp paprika
1 pinch sea salt and black pepper
4 tbsp fresh parsley chopped
1 red pepper pepper finely chopped
100 g chorizo finely chopped
cress (to serve)
Heat a little oil in a pan and add the shallots, pepper, chorizo and garlic and gently cook for 3 minutes.
Add the rest of the ingredients (except the spinach) and simmer for 10 minutes.
Stir in the spinach 3 minutes before finished cooking.
Sprinkle with cress before serving.