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A banging Spanish butter bean stew topped with a gremolata dressing and a dollop of aioli. Perfect weeknight food.
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Step 1.
Finely chop the red onions and thinly slice ¾ of the garlic cloves. Cut the chorizo into chunky coins and the jarred grilled red peppers into strips about 1-2 cm wide.
Step 2.
Preheat a large saucepan over a medium-high heat and add a good glug of olive oil. Add the chorizo and cook for 3-4 mins, or until rendered and beginning to crisp up a little. Add the onions and cook for 4-5 mins with a pinch of salt before dropping in the sliced garlic.
Step 3.
Cook together for one more minute before tipping in the butter beans, the liquid from their tins, the tinned tomatoes and the jarred peppers. Season with salt and a little pepper. Cook together for 20 mins or so until slightly reduced.
Step 4.
Finely chop the parsley and tip into a bowl with the zest and juice of the lemons. Mix with a little olive oil.
Step 5.
Finely grate the remaining garlic clove into a bowl with the mayonnaise and mix thoroughly.
Step 6.
Divide the stew between warm bowls and top with a few spoons of the gremolata parsley dressing. Finish with a dollop of garlicky mayo and serve. Throw on an extra lemon wedge if you like.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Red Onion
Garlic Clove
Spicy Chorizo
Jarred Grilled Red Peppers
Cooked Butter Beans
Tinned Chopped Tomatoes
Fresh Parsley
Lemon
Mayonnaise
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Red Onion
Garlic Clove
Spicy Chorizo
Jarred Grilled Red Peppers
Cooked Butter Beans
Tinned Chopped Tomatoes
Fresh Parsley
Lemon
Mayonnaise
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the red onions and thinly slice ¾ of the garlic cloves. Cut the chorizo into chunky coins and the jarred grilled red peppers into strips about 1-2 cm wide.
Step 2.
Preheat a large saucepan over a medium-high heat and add a good glug of olive oil. Add the chorizo and cook for 3-4 mins, or until rendered and beginning to crisp up a little. Add the onions and cook for 4-5 mins with a pinch of salt before dropping in the sliced garlic.
Step 3.
Cook together for one more minute before tipping in the butter beans, the liquid from their tins, the tinned tomatoes and the jarred peppers. Season with salt and a little pepper. Cook together for 20 mins or so until slightly reduced.
Step 4.
Finely chop the parsley and tip into a bowl with the zest and juice of the lemons. Mix with a little olive oil.
Step 5.
Finely grate the remaining garlic clove into a bowl with the mayonnaise and mix thoroughly.
Step 6.
Divide the stew between warm bowls and top with a few spoons of the gremolata parsley dressing. Finish with a dollop of garlicky mayo and serve. Throw on an extra lemon wedge if you like.
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