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Slow Cooker Butterbean & Chorizo Stew

You can find this delicious slow cooker butterbean, pesto and chorizo stew recipe on page 85 of 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. But this taste of Spain is such a perfect dish that you can enjoy in any season. When you serve up your slow cooker butterbean stew, you will not help but notice the vibrant colours in your bowl. So this hearty dish is packed full of goodness and surprising low in calories too. It is just a perfect dish for leftovers for lunch the next day too. But you can serve this butterbean stew as a main course with crusty bread to mop up all the delicious juices. Or alternatively as a warm salad along with other sharing plates.

Prep

5m

Cook

3h

Total

3h 5m

Shop

The Ultimate Slow Cooker Cookbook by Clare Andrews

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

So simply add all of the ingredients into your slow cooker, then season and stir well.

Step 2

Then cook on low for 6 hours or high for 3 hours.

Step 3

Then serve your slow cooker butterbean stew topped with spoons of green pesto and scattered with grated Parmesan cheese.

Step 4

Top with a handful of fresh basil and pine nuts, and drizzle with olive oil.

Step 5

Serve alongside some tasty focaccia bread to mop all those delicious juices.

For

6

M

I

250

g

Chorizo, chopped

2

400g tins

Butter beans, drained and rinsed

2

400g tins

Chopped tomatoes

1

Red onion, peeled and finely sliced

1

tspn

Piri-piri sauce

1

tspn

Smoked paprika

Sea salt

Freshly ground black pepper

To serve:

4 to 6

tbsp

Green pesto

100

g

Parmesan cheese, grated

1

handful

Fresh basil leaves, chopped

1

small handful

Pine nuts

1

drizzle

Olive oil

4 to 6

slices

Focaccia bread

+ Add all to shopping list

Per Serving

Calories

587kcal

Fat

33g

Carbs

46g

Protein

26g

Comments

Cancel

homepage-image

Slow Cooker Butterbean & Chorizo Stew

You can find this delicious slow cooker butterbean, pesto and chorizo stew recipe on page 85 of 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. But this taste of Spain is such a perfect dish that you can enjoy in any season. When you serve up your slow cooker butterbean stew, you will not help but notice the vibrant colours in your bowl. So this hearty dish is packed full of goodness and surprising low in calories too. It is just a perfect dish for leftovers for lunch the next day too. But you can serve this butterbean stew as a main course with crusty bread to mop up all the delicious juices. Or alternatively as a warm salad along with other sharing plates.

Prep

5m

Cook

3h

Total

3h 5m

Shop

The Ultimate Slow Cooker Cookbook by Clare Andrews

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

So simply add all of the ingredients into your slow cooker, then season and stir well.

Step 2

Then cook on low for 6 hours or high for 3 hours.

Step 3

Then serve your slow cooker butterbean stew topped with spoons of green pesto and scattered with grated Parmesan cheese.

Step 4

Top with a handful of fresh basil and pine nuts, and drizzle with olive oil.

Step 5

Serve alongside some tasty focaccia bread to mop all those delicious juices.

For

6

M

I

250

g

Chorizo, chopped

2

400g tins

Butter beans, drained and rinsed

2

400g tins

Chopped tomatoes

1

Red onion, peeled and finely sliced

1

tspn

Piri-piri sauce

1

tspn

Smoked paprika

Sea salt

Freshly ground black pepper

To serve:

4 to 6

tbsp

Green pesto

100

g

Parmesan cheese, grated

1

handful

Fresh basil leaves, chopped

1

small handful

Pine nuts

1

drizzle

Olive oil

4 to 6

slices

Focaccia bread

+ Add all to shopping list

Per Serving

Calories

587kcal

Fat

33g

Carbs

46g

Protein

26g

Comments

Cancel