Inspired by Spain – Smokey Bean Stew with Paprika Mayo

A store cupboard meal whipped up in 5 minutes with a lovely smokey flavour…this dish uses gluten free chorizo, but if you need to keep to a gluten free diet check the packaging as this can vary across brands, same goes for the mayo!

Serves: 2 as a Main

Prep: 5 mins
Cook: 40 mins

Ingredients: 1 400g (drained weight 240g), can of white beans like Cannellini beans, (you can also use chickpeas), 1 400g of tinned tomatoes, 9 thin slices of chorizo, 3 cloves of garlic, 2 tsp. paprika, 1 tsp. oregano, 1 tsp of olive oil, small bunch of parsley

For the Paprika Mayo: 1 tbsps. of mayonnaise, 1 tsp. olive oil, 1 tps. paprika

Method:

1. Thinly slice your chorizo and add to a lidded pan with 1 tsp. of olive oil, add to this 2 tsps. of paprika, 1 tsp. of dried oregano
2. Stir well together and cook on a medium heat until the chorizo starts to brown slightly
3. Now add your chopped tomatoes and beans, stir well and bring to the boil
4. Now turn the heat down and simmer for 30 mins.
5. To make your Paprika Mayo, mix 1 tsp. of olive oil with 1 tsp. of paprika, now add 1 tbsp. of mayonnaise and mix together
6. Spoon your beans into bowls, top with the mayo and some parsley and eat!

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