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Slow Cooker Butterbean, Pesto and Chorizo Stew

by Clare Andrews from The Ultimate Slow Cooker Cookbook

Packed with butter beans and spicy chorizo this easy stew is topped with pine nuts, fresh basil and dollops of pesto.

Introduction

A perfect dish for any season. When you serve up your stew, you can’t help but notice the vibrant colours in your bowl. This dish is packed full of goodness, perfect for leftovers for lunch the next day too.

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Ingredients

250g chorizo, chopped
2 x 400g tins butter beans, drained and rinsed
2 x 400g tins chopped tomatoes
1 red onion, finely sliced
1 tsp piri-piri sauce
1 tsp smoked paprika
sea salt and freshly ground black pepper
To serve:
4-6 tbsp green pesto
100g Parmesan cheese, grated
a handful of fresh basil leaves, chopped
a small handful of pine nuts
a drizzle of olive oil
4-6 slices focaccia

Essential kit

You will need: a slow cooker.

Method

COOK 6 hours on low or 3 hours on high

Put all the ingredients into your slow cooker, season and stir well. Cook on low for 6 hours or high for 3 hours.

Serve topped with spoonfuls of pesto, scattered with grated Parmesan, fresh basil and pine nuts, drizzled with olive oil and alongside some tasty focaccia.

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