The Lovely Drawer | Chorizo & Butter Bean Stew
Sometimes it can be scary when people offer to cook for you. You just don't know if what tastes good to someone else will taste as good to you.
But with a newborn baby, you kinda don't really care. You just relish the idea that you won't have to think through what to make, bother with running to the store or have to spend any time in the kitchen... other than the few seconds it takes to slide something into the oven & pour yourself a drink.
Luckily for us, our friends all have really good taste and we had zero disastrous meals. {I attribute this to the fact that most people here don't cook dishes that are structured around cans of "Cream of Mushroom/Chicken Soup," which as a southerner, I can admit comprises approximately 85% of most home-cooked meals.} Everything our friends made for us was really delicious. Especially, this stew that our friend Teri cooked for us.
It was so good that I asked her to share the recipe with me...and with you, too! You'll love it. It's simple, it's filling, it's packed with flavor, and, well, it's just an all-together good recipe that you need to add to your collection. PS. You've got to check out Teri's gorgeous blog, The Lovely Drawer. It's crazy-cakes cute, just like you'll see she is in the pictures below.
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CHORIZO & BUTTER BEAN STEW
{with lemon couscous}
Here's what you do:
1) Chop the red onion, chorizo, orange peppers and sun dried tomatoes.
2) Heat a little olive oil in a pan on a medium heat. Then fry the onions with the garlic salt & paprika.
3) Add the chorizo and orange pepper. Season and stir.
4) When the pepper is cooked, add the sun dried tomatoes, beans, mixed herbs & half the thyme- after you've pulled the leaves from the stalks.
5) Turn the heat down. Slowly add your stock, in turn with the chopped tomatoes. Stir as you go.
6) After everything is added, let it simmer for 10-15 mins, until the flavours have infused and the sauce has thickened a bit.
7) Meanwhile pour your couscous into a bowl and add boiling water. Let sit for about 5 minutes and then use a fork to separate the grains. Add the lemon juice & zest and combine with the fork.
8) Sprinkle the remaining thyme over the stew and serve with the couscous.
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Did you make sure to bookmark this recipe? Pin it? Print it out and tape it your fridge? Okay. Thanks. Because it really is that good and I really want you to love it, too.
*photos by
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