Spanish Bean Stew

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.

Print Friendly, PDF & Email
Please help my blog grow by sharing this post with your friends & family.