Sweet Potato, Chorizo and Butterbean Stew

I’m trying really hard at the moment to not buy food from work or any convenience food, because 1) it’s cheaper and every penny counts right now, and 2) I’ll make healthier choices. I’ve stocked up my fridge and cupboards with random ingredients, then from there, food happens.
I’m not one for using recipes, unless it’s something scientific like a cake or meringue that needs more care than chucking stuff in. I make it up as I go along, but there’s nothing to stop me recording it in case it’s a good one right? So here we are, here is my sweet potato, chorizo, and butterbean stew….

Ingredients (all amounts approximate)
1 tsp cumin seeds
1/2 tsp fennel seeds
1 onion
2 garlic cloves
chorizo*
1 tbs tomato paste
1 tin chopped tomatoes
2 medium sweet potatoes
1 tin butterbeans

Method
1) Prep, prep, prep! Slice the onion and garlic (or crush the garlic if you prefer), slice the chorizo into chunks, and wash (or peel) the sweet potatoes and cut into bite size chunks.

2) Heat a little oil in a pan and chuck in the cumin and fennel seeds, let them sizzle for a few seconds, then add the onion and garlic, cook on a medium temperature until the onions soften.

3) Add the chorizo, fry for a few minutes, stirring the whole time, until it releases a little of its tangy red oil.

4) Stir in the tomato paste, tomatoes and sweet potatoes, fill up the tomato tin with water and chuck that in too, bring to the boil then simmer for about 15 minutes.

5) When the sweet potato is getting close to being cooked, add in the butterbeans to heat through.

6) Serve in a big bowl with an egg on top, or some nice bread if you fancy.

*quantity depends on how you buy it, I like the tesco finest one, which is quite flavoursome but not too spicy, I’d use about half to 3/4 of this, but depends on how spicy it is as well.

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