and Butterbean Stew with Garlic and Thyme
is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet your appetite
find out more about Rick Stein and his passion for seafood
have a look at his biography
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his online
delicatessan visit his website - click
you would like to know more about his books and how
to order them have a look at our Bookstore
which will also link you to Amazon for further details.
(12oz) dried Judion butter beans, soaked overnight
225g (8oz) hot chorizo for cooking, such as parilla
50ml (2fl oz) olive oil
5 garlic cloves, thinly sliced
1/2 medium onion, finely chopped
175ml (6fl oz) red wine
1 x 400g (14oz) can chopped tomatoes
1 tablespoon thyme leaves
2 tablespoons chopped flat-leaf parsley
the butter beans into a large pan with lots of water,
bring to the boil and simmer for 1 hour until tender.
Drain and set aside.
the chorizo sausages into thin slices.
the olive oil and garlic into a pan and heat over
a medium-high heat until the garlic begins to sizzle.
the chorizo and cook until the slices are lightly
browned on either side, then add the onion and continue
to cook until it has softened.
the red wine and cook until it has reduced to almost
the canned chopped tomatoes, thyme, butter beans and
1/2 a teaspoon of salt and simmer for 15 minutes.
over the parsley, spoon the stew into deep warmed
bowls and serve with some crusty fresh bread.