Fry the chorizo ove a medium heat until crips and brown. Remove with a slotted spoon.
Fry the onion for 8 minutes or until golden. Add the garlic, rosemary and paprika and fry for another minute.
Pour in the tomatoes, butter beans and peppers. Half fill the tomato tin with water and add to the pan. Simmer for 15-20 minutes until the stew thickens. Add the chorizo, warm through and spoon over some warm toast to serve.
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Butter Bean, Chorizo, and Paprika Stew (cont.)