Smoky Chorizo and Butter Bean Hot Pot – An easy, hearty and comforting dish that uses handy store cupboard and pantry ingredients, such as tinned tomatoes and tinned beans.
Love Canned Food
Winter arrived over the weekend, with sugar-fine snow coating the hills and high ground in the North and the North West of the UK……it was woolly jumper and mittens weather, and my breath hung in the air like a mini frosted cloud when I went outside to cut some fresh herbs. In the evening, as I settled down with a good book and a glass of red wine, my thoughts turned to easy fireside suppers, the ones that can be made with the minimum of fuss using handy story cupboard ingredients, of which today’s recipe for Smoky Chorizo and Butter Bean Hot Pot is a firm family favourite. This is a recipe that makes the most of everyday canned food, such as beans, tomatoes and even spices, and takes half and hour to prepare, cook and serve, and it is perfect comfort food for a frosty winter’s night.
Living in the countryside as I do, at least eight to ten miles from the nearest supermarkets, and in addition to what we grow in our garden, we rely heavily on the freezer and canned food. Some people can be a bit “sniffy” about canned food, or tinned food as I call it, but, I could not be without certain essential canned ingredients, of which black treacle, golden syrup, tomatoes, pluses, beans, tuna, salmon, corned beef and peas are always stocked in my pantry. I love fresh tomatoes, and vegetables, but being a lover of seasonal produce, when the outdoor tomato season is over, then its tinned tomatoes that I turn to during the winter months. And, who can resist a steamed treacle pudding, when the ground is hard as iron, or a big bowl of chilli…….canned food is so handy to have to hand, it’s economical and it has a long shelf life too.
Today’s recipe for Smoky Chorizo and Butterbean Hot Pot, is a recipe I make a lot, it’s cheap and cheerful with a warming spicy kick, and, it only uses 5 ingredients plus one spice; most pantry’s will always have a tin of beans or tomatoes, as well as onions and garlic in the vegetable basket……all that is needed to complete the recipe is a cured chorizo sausage, one of the “U-shaped ones, and a teaspoon of smoked paprika for that spicy kick I was talking about……you simply fry the chorizo sausage with the onions and garlic, no extra oil needed, before adding some canned butter beans and chopped tomatoes, then just simmer the hot-pot for ten minutes, before serving it with acres of crusty bread, preferably by the fireside!
It’s a healthy and delicious meal, with two of your five-a-day in one average portion, and by cooking the vegetables with the chorizo sausage, you don’t need any extra oil. Use other beans if you aren’t a fan of butter beans, we also love this dish with canned mixed beans and kidney beans also work well. Grated cheese is wonderful when scattered over the top, and I’ve also added a cornbread dumpling crust in the past, and baked it in the oven for ten to fifteen minutes. Other sausages can also be used in place of chorizo, such as smoked frankfurters or chipolatas, but you will need to add a bit of oil when frying them. I hope you enjoy this winter warmer if you make it, have a great week ahead, Karen
Disclaimer: Collaborative paid post with LCF
Smoky Chorizo and Butter Bean Hot Pot
|Serves||4 to 6|
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Meal type||Lunch, Main Dish, Soup|
|Occasion||Casual Party, Halloween|
|By author||Karen Burns-Booth|
- 125g cured chorizo sausage, skinned and chopped
- 3 red onions, peeled and diced
- 3 cloves garlic, peeled and finely minced
- 1 teaspoon smoked paprika (hot or mild according to taste)
- 1 x 400g tinned chopped tomatoes
- 2 x 400g tinned butter beans (drained)
- salt and pepper to taste
- crusty bread to serve
Smoky Chorizo and Butter Bean Hot Pot - An easy, hearty and comforting dish that uses handy store cupboard ingredients, such as tinned tomatoes and beans.
|Step 1||Add the chopped chorizo to a large frying pan with the onions and the garlic, and fry over a gentle heat until the oil begins to run. Continue to sauté over a gentle heat, stirring every now and then until the onions and garlic are soft.|
|Step 2||Add the drained, tinned butter beans and tinned chopped tomatoes and stir well. Then add the smoked paprika, stir and simmer over a gentle heat for about 10 minutes.|
|Step 3||Adjust seasoning to taste with salt and pepper and serve in warmed soup bowls with crusty bread to mop up the spicy juices.|
Kate - gluten free alchemist says
We are Chorizo addicts in our house. And we adore beans too…… even Miss GF would love this dish! Bookmarked xx
Karen Burns-Booth says
Thanks Kate, yes, we are also chorizo addicts here too! Karen
We had this for tea tonight and it was yummy. I’ve not had butter beans before and I was a bit wary because I like some beans, but hate others. I really liked the butter beans! It didn’t feel quite substantial enough for a main meal and I was saying to my husband that I’d use another tin of beans next time… and now I’ve realised that the recipe does in fact call for 2 tins of beans and my menopausal brain completely failed to register that fact! On the plus side, I’ve been able to have a guilt-free mince pie with my cuppa.
Karen Burns-Booth says
Hahahaha! I am so glad you enjoyed it, and yes, it does need 2 tins of butter beans to make it more substantial! It is also brilliant with crusty bread too……Karen
Hi, in Poland we call this lovely dish ” Beans a’la Brittany “. We add polish smoked sausage instead of chorizo. It’s one of my favourite comfort foods . It’s very yummy.
Karen Burns-Booth says
That sounds delicious Dee!