So you can find this delicious slow cooker butterbean 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. So this is a perfect dish for any season. When you serve up your butterbean stew, you can not 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. You can serve this 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.
Photo by Danielle Wood.
PREP 2 minutes
COOK 6 hours on low or 3 hours on high
SERVES 4-6 people
Essential kit
You will need a slow cooker
Ingredients
250g of chorizo, chopped
2 x 400g tins of butter beans, drained and rinsed
2 x 400g tins of chopped tomatoes
1 red onion, finely sliced
1 teaspoon of piri-piri sauce
A teaspoon of smoked paprika
sea salt and freshly ground black pepper
To serve:
4-6 tablespoons of green pesto
100g of Parmesan cheese, grated
a handful of fresh basil leaves, chopped
a small handful of pine nuts
Drizzle of olive oil
4-6 slices focaccia
Method
So put all the ingredients into your slow cooker, season and stir well. Cook on low for 6 hours or high for 3 hours.
Serve your slow cooker butterbean stew topped with spoons of green pesto, scattered with grated Parmesan cheese, a handful of fresh basil and pine nuts, drizzled with olive oil and alongside some tasty focaccia bread.
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