Butter Beans with Tomatoes and Vegan Chorizo


I’m being a little lazy this week with making dinners but who can blame me? My diet is limited and I’m still slightly tired after being sick for a few days. So really, all I want to do is cook something fast that both P and I will like. Plus poor P is studying for his last ever law exams! Therefore my brilliant man needs some hearty food to fill him up! This week’s recipe comes from The Stone Soup. I’ve recently discovered their site and already in love with the various recipes they have and how easy they are to turn into vegetarian meals.

Here we go.


1 vegan chorizo (sliced into coins)
1 can butter beans (drained)
1 cup pasta sauce
1 tbsp red wine vinegar
1 bunch chives, finely chopped

I’m really digging this five ingredient recipes, can’t you tell?

Heat a few tablespoons of olive oil in the pan, over medium heat, to coat. Add the vegan chorizo and cook, stirring occasionally for a few minutes until browned. Add the beans, sauce and vinegar. Simmer for a few moments until everything is hot. Season to taste. Stir through the chives and leave some to sprinkle on top.


This tastes amazing on its own or my personal favorite, on top of fresh baked bread. Plus it’s easy to eat while sitting in bed watching bad TV because hey, being sick means you can do that.

I hope everyone enjoys their Wednesday (only two more days until the weekend!). Let me know all your wonderful thoughts on this dish and if you’d make it too.


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1 comment

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