Chorizo, tomato and butterbean stew with chimichurri

This quick and easy recipe, packed with scrumptious and robust flavors, is perfect for any time of year and requires just a handful of pantry staples.

It’s an ideal match for our Spier Seaward Shiraz, creating a pairing that’s sure to brighten even the gloomiest day. The Shiraz’s subtle pepper and anise notes enhance the dish’s savory profile, while its smooth tannins, developed from 14 months of oak maturation, balance the stew’s vibrant tomato base.

Enjoy this comforting meal with soft, fresh bread rolls. Recipe compliments of Spier Wine Farm.

Ingredients

For the chimichurri:

• 20g Italian parsley, finely chopped
• 2 cloves garlic, finely chopped
• 1-2 small red chilies, deseeded and chopped
• 30ml red wine vinegar
• ½ cup extra virgin olive oil
• Salt and pepper

For the stew:

• 30ml olive oil
• 200g Spanish-style chorizo, sliced
• ½ onion, chopped
• 2-3 garlic cloves, chopped
• 2 x 400g cans chopped tomatoes
• 2 x 400g cans butter beans, rinsed
• 7.5ml sugar
• 5ml smoked paprika
• Salt and pepper
• Fresh bread or rolls, to serve

Method

To prepare the chimichurri:

Combine all ingredients in a bowl and stir well. Refrigerate until ready to serve – you can make this a day ahead.

To prepare the stew:

1. Heat the oil in a large, wide pan or casserole dish. Fry the chorizo until lightly browned, then remove from the pan. Add the onion to the oil-coated pan and fry until it begins to soften. Stir in the garlic and cook for another minute.
2. Add the tomatoes, beans, sugar, and paprika to the pan. Season with salt and pepper, then stir well and bring to a simmer. Return the chorizo to the pan and cook for 10 minutes over low heat.
3. Remove from the heat and drizzle with chimichurri, or serve it on the side for everyone to help themselves. Serve with fresh bread to mop up the delicious sauce.

For more information on Spier wines, please visit https://www.spier.co.za/

Source: The Citizen