Smokey Spanish stew

Chef: Rudd's
Prep: 15 mins
Cook: 30 mins
Smokey Spanish stew
This would make a delicious lunch after a brisk walk in the freezing cold countryside. 

5 slices Rudd’s Roulade

1 branch rosemary, leaves chopped

400g tin mixed beans

400g tinned plum tomatoes

2 onions, sliced

250g jarred piquillo red peppers


Chopped parsley

In a saucepan fry the onion with oil and rosemary leaves, crisping up the leaves to extract the full flavour

Mix in the tin of tomatoes and mixed beans and cook for 10 minutes, reducing down the tomatoes

Chop up the piquillo peppers roughly and stir them in

Add a cup of water if the stew is dry and place the Rudd’s Roulade on top of this stew

Sprinkle with the paprika and parsley and bring to a simmer, then cover for 20 minutes for all the flavours to marry

Serve with a green salad, and a dollop of garlic mayo on the side.


Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients

Recipe Type
Dinner, One Pot

Level of Difficulty

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