Buffet Olives - Spanish chorizo stew with butter beans and olives - The largest Table Olive producer in South Africa

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Spanish chorizo stew with butter beans and olives

Aspiring Chef: Fatima de Abreu

INGREDIENTS

- 1 tbsp olive oil - 1 large onion chopped - 1 red pepper cut into chucks - 2 cloves garlic chopped - 1 bay leaf - ½ tsp cayenne pepper (or more if you like hot food) - 2 tsp paprika - 1 tsp salt - 160 g smoked chorizo (preferably Spanish) sliced into 5 mm rounds - 2 tins butter beans (or other white beans) drained and rinsed - 2 tins of whole peeled Italian tomatoes liquidised - ½ cup white wine - ½ cup chicken or vegetable stock - ½ cup black pitted olives - 2 Tbs chopped fresh parsely (optional) This stew could also be served with rice. Leave out the chorizo for a vegan version.

METHOD

Fry chopped onion and red pepper with the bay leaf for 3 minutes on medium heat. Add chopped garlic and fry 1 minute. Add chorizo and fry 2 minutes Add the spices and stir through allowing the spices to toast for 30 seconds. Take care not to burn the spices. Add the wine and allow to heat through for about 2 minutes. Add the tomatoes and simmer on medium heat for 5 minutes. Add the salt, stock, olives and beans and simmer until the sauce thickens. Check for seasoning and add salt if necessary. Serve sprinkled with fresh chopped parsely and plenty of fresh crusty rolls to mop up the delicious sauce.

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INGREDIENTS

- 1 tbsp olive oil - 1 large onion chopped - 1 red pepper cut into chucks - 2 cloves garlic chopped - 1 bay leaf - ½ tsp cayenne pepper (or more if you like hot food) - 2 tsp paprika - 1 tsp salt - 160 g smoked chorizo (preferably Spanish) sliced into 5 mm rounds - 2 tins butter beans (or other white beans) drained and rinsed - 2 tins of whole peeled Italian tomatoes liquidised - ½ cup white wine - ½ cup chicken or vegetable stock - ½ cup black pitted olives - 2 Tbs chopped fresh parsely (optional) This stew could also be served with rice. Leave out the chorizo for a vegan version.

METHOD

Fry chopped onion and red pepper with the bay leaf for 3 minutes on medium heat. Add chopped garlic and fry 1 minute. Add chorizo and fry 2 minutes Add the spices and stir through allowing the spices to toast for 30 seconds. Take care not to burn the spices. Add the wine and allow to heat through for about 2 minutes. Add the tomatoes and simmer on medium heat for 5 minutes. Add the salt, stock, olives and beans and simmer until the sauce thickens. Check for seasoning and add salt if necessary. Serve sprinkled with fresh chopped parsely and plenty of fresh crusty rolls to mop up the delicious sauce.