Slow Cooker Chorizo and Butter Bean Stew
It's the time of year and weather to brush the cobwebs off the slow cooker again.
Slow Cooker Chorizo and Butter Bean Stew
It's the time of year and weather to brush the cobwebs off the slow cooker again.
Cooking Instructions
- 1
Peel and squish the garlic cloves.
- 2
Dice the white onions and add the garlic and onion to a large frying pan for 3 minutes.
- 3
Meanwhile slice the chorizo.
- 4
Add the chorizo to the frying pan for 3 minutes.
- 5
Add the wine to the pan for 1 minute then turn off the heat.
- 6
Drain the butter beans and add straight to the slow cooker.
- 7
Add the chopped tomatoes to the slow cooker and then add a little water to each tin (25ml each) and swill. Add the water to the slow cooker.
- 8
Strip the rosemary and add to the slow cooker.
- 9
Slice the red onions into thin strips then add to the slow cooker.
- 10
Add the contents of the frying pan to the slow cooker.
- 11
Add the herbs to the slow cooker.
- 12
Mix well and turn the slow cooker on high for at least 2 hours.
- 13
When ready to serve, add any salt and pepper and stir. Cook or warm any crusty rolls and grate the parmasan.
- 14
Serve.
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