|Butter Bean Stew with Spanish Wine and Crusty Bread|
|Spanish Butter Bean Stew|
|Mini Casserole Pots|
My guest Anna said it was exactly what she needed and she will be cooking it for her vegetarian friend tomorrow night.
Serves: 2 Vegetarians and 2 Meat eaters.
1 large Spanish onion
2 cloves of garlic, finely chopped
2 x 400g tins of butter beans, drained and rinsed
1 x 400g tin of chopped tomatoes
2tsp sweet paprika
2tsp cayenne pepper
Dash of red wine
Sea salt and black pepper
V: 4 x vegetarian sausages
Chunk of Manchego cheese, broken up
M: 4 x Spanish sausages (or equivalent tasty sausages)
Chunk of Chorizo, chopped
Heat the oven to 180 degrees.
Fry the onion and garlic in a little olive oil for a few minutes. Stir in the paprika, cumin and cayenne pepper and cook for a minute. Add the chopped tomatoes and butter beans and a tin full of water. Give it a good stir before adding a dash of wine and seasoning. Bring to the boil and leave bubbling for 5-10 minutes. Stir in the spinach at the end and divide the sauce between two casserole dishes.
V: Fry the vegetarian sausages on a medium heat for about 10 minutes.
M: Fry the Spanish sausages on a medium heat for about 10 minutes and add the chorizo for a minute at the end.
Add the vegetarian sausages to one casserole dish and the vegetarian ones to the other. Place in the oven for 20 minutes.
Serve with crusty bread.
V: Sprinkle over the Manchego cheese before serving.