Smokey Spanish stew
Chef:
Rudd's
Prep:
15 mins
Cook:
30 mins
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
Paprika
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.
Serves
4
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, One Pot
Level of Difficulty
Easy
