Vickys Butter Bean Stew with Chorizo and Paprika

• 150 grams chorizo or roasted aubergine/eggplant for vegan option, chopped
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 2 tsp fresh rosemary, finely chopped
• 1 1/2 tsp smoked paprika
• 400 grams tin of chopped tomatoes
• 800 grams (2x400g tins) butter beans, drained
• 230 grams roasted red peppers, sliced

1. Fry the chorizo until crispy and brown.
2. No need to oil the pan, it will release it's own grease.
3. If using roasted aubergine ignore this step
4. Remove with a slotted spoon then fry off the onion until translucent in the chorizo grease for around 6 minutes.
5. If using roasted aubergine, fry the onion in some oil
6. Add in the garlic, rosemary and paprika and cook for a further minute
7. Add the tomatoes, butter beans and peppers.
8. Half fill the tomato can with water and add it to the pan
9. Simmer for 20 minutes until thickened.
10. Add the chorizo or aubergine to warm through and serve spooned over some hot non-dairy 'buttered' toast

chorizo, onion, clove garlic, rosemary, paprika, tomatoes, tins, red peppers

Taken from cookpad.com/us/recipes/335314-vickys-butter-bean-stew-with-chorizo-and-paprika (may not work)