The perfect recipe to use a glut of runner beans from the garden, full of flavour and super easy to make in the slow cooker.
4.80 from 5 votes
Prep Time 10 minutesmins
Cook Time 6 hourshrs
Total Time 6 hourshrs10 minutesmins
Course Main Course
Cuisine Spanish
Servings 6
Ingredients
1tablespoonolive oil
1medium onionroughly chopped
2clovesgarliccrushed
1red bell pepperde-seeded and cut into large pieces
200gramsChorizoskin removed and diced
1kgpotatoes cut into 2.5 cm dice
400gramscan chopped tomatoes
1tablespoonpurée
2teaspoonsweet smoked paprika
200millilitresvegetable stock made with a vegetable stock cube
350gramsprepared weight runner beans cut into approx 2-3 cm lengths
25gramsFrench parsleyto garnish
Instructions
Heat the oil in a frying pan to a medium heat (I have a metal slow cooker pot which goes straight on the stove) add the onion and garlic and cook gently for 2-3 minutes.
Add the pepper, smoked paprika and diced chorizo and cook for a further 2 minutes till the chorizo releases its colour.
Add the potatoes, tinned tomatoes and stock, stir to mix then spoon the mixture into your slow cooker.
Cook in the slow cooker on low for 6 hours.
Cook the runner beans in boiling water for 5 minutes. Add to the slow cooker and stir in 15 minutes before serving.
Serve garnished with french parsley.
Notes
If you don't have fresh runner beans or french beans, you can use frozen french beans in the same way as the fresh.