Spanish Butter Bean and Sausage Stew

For 2 servings

• olive oil1 tbsp
• halal beef sausages, sliced into chunks4
• onion, chopped1/2
• garlic clove, crushed1
• smoked paprika1 tsp
• tin chopped tomatoes200 g
• tin butter beans, drained400 g
• chicken stock150 ml
• Salt and pepper, to taste
• Fresh parsley, chopped, to serve

1. 1

   Heat the olive oil in a large pan over medium high heat. Add the sausage chunks and cook for 5 to 6 minutes, turning occasionally, until browned on all sides, they don't need to be fully cooked through yet, they'll finish in the stew. Remove and set aside on a plate.

2. 2

   Add the onion to the same pan and cook for 5 to 6 minutes, stirring occasionally, until softened, there should be good flavour left in the pan from the sausages, don't rinse it away.

3. 3

   Add the garlic and smoked paprika, stirring for 30 seconds until fragrant, the paprika should smell warm and toasted rather than sharp or burnt.

4. 4

   Add the chopped tomatoes, butter beans and chicken stock. Stir well and bring to a simmer.

5. 5

   Return the sausages to the pan. Cover and simmer for 18 to 20 minutes, stirring occasionally, until the sauce has thickened and the sausages are fully cooked through with no pink inside.

6. 6

   If the stew looks thin at the end, remove the lid for the final 5 minutes to let it reduce slightly, mashing a few of the butter beans against the side of the pan with a spoon also helps thicken it naturally.

7. 7

   Season with salt and pepper, scatter with fresh parsley, and serve with crusty bread.