A little touch of paprika can go along way in a hearty vegetable stew and throw in some butter beans to make an extra filling and creamy Spanish Bean Stew.
Heat 0.5 tablespoon Olive oil in a pan and add 4 Shallots, 1 Red bell pepper, 100 g Chorizo and 2 Garlic clove and gently cook for 3 minutes.
Add 400 g Chopped tomatoes, 400 g Butter beans, 20 g Olives, 1 teaspoon Paprika, 4 tablespoon Fresh parsley and 1 pinch Sea salt and black pepperSimmer for 10 minutes.
Stir in 80 g Spinach 3 minutes before finished cooking
Sprinkle with Cress before serving
Notes
You can adapt the vegetables that are used in this dish to use up whatever you have in your fridge.
To make this vegan, leave out the chorizo. You might want to add a little extra paprika for some more flavour.
You could also swap the beans for leftover chicken or fry up some king prawns, or even add them to the beans.
We used canned beans, however you could use dried. Just make sure that you soak them overnight, then drain and rinse them and boil for around 50 minutes.