200mlvegetable stock made with a vegetable stock cube
350gprepared weight runner beans cut into approx 2-3 cm lengths
25gFrench 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.
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