Spanish Butter Bean Stew with Spanish or Vegetarian Sausages

Butter Bean Stew with Spanish Wine and Crusty Bread

Spanish Butter Bean Stew

Mini Casserole Pots

The sudden change of weather made me want to make something warming for dinner so I made a Spanish style butter bean and sausage stew. The Spanish use lots of cumin and sweet paprika, and this dish has a healthy helping of them both.

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 cumin

2tsp sweet paprika

2tsp cayenne pepper

Dash of red wine

Handful spinach

Olive oil

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.

Meanwhile…

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.