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Slow Cooker Chorizo, Potato and Runner One Pot
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.
red bell pepper
de-seeded and cut into large pieces
skin removed and diced
potatoes cut into 2.5 cm dice
can chopped tomatoes
sweet smoked paprika
vegetable stock made with a vegetable stock cube
prepared weight runner beans
cut into approx 2-3 cm lengths
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.
If you don't have fresh runner beans or french beans, you can use frozen french beans in the same way as the fresh.