Prep
5m
Cook
3h
Total
3h 5m
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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.
250 g Chorizo
2 400g tins Butter beans
2 400g tins Chopped tomatoes
1 Red onion
1 tsp Piri-piri sauce
1 tsp Smoked paprika
Sea salt
Freshly ground black pepper
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.
4 to 6 tbsp Green pesto
100 g Parmesan cheese
Step 4
Top with a handful of fresh basil and pine nuts, and drizzle with olive oil.
1 handful Fresh basil leaves
1 small handful Pine nuts
1 drizzle Olive oil
Step 5
Serve alongside some tasty focaccia bread to mop all those delicious juices.
4 to 6 slices Focaccia bread
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
tsp
Piri-piri sauce
1
tsp
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
Per Serving
Calories
587kcal
Fat
33g
Carbs
46g
Protein
26g
Only visible to you
Made it?
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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.
250 g Chorizo
2 400g tins Butter beans
2 400g tins Chopped tomatoes
1 Red onion
1 tsp Piri-piri sauce
1 tsp Smoked paprika
Sea salt
Freshly ground black pepper
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.
4 to 6 tbsp Green pesto
100 g Parmesan cheese
Step 4
Top with a handful of fresh basil and pine nuts, and drizzle with olive oil.
1 handful Fresh basil leaves
1 small handful Pine nuts
1 drizzle Olive oil
Step 5
Serve alongside some tasty focaccia bread to mop all those delicious juices.
4 to 6 slices Focaccia bread
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
tsp
Piri-piri sauce
1
tsp
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
Per Serving
Calories
587kcal
Fat
33g
Carbs
46g
Protein
26g
Only visible to you
Made it?
Cancel
