BBQ Butter Beans with Chorizo and Peppers
Smoky chorizo, sweet peppers, and creamy butter beans slow-cooked together in the grill, soaking up rich, smoked flavour as the sauce thickens. A splash of balsamic and fresh parsley finish this hearty, low-effort one-pot dish.
Ingredients
250g cooking chorizo, sliced into 1cm rounds
2 x 400g tins butter beans (drained and rinsed)
1 large red onion, finely sliced
1 medium leek, cut into chunks
1 red pepper and 1 yellow pepper, finely sliced
1 x 400g tin chopped tomatoes
150g mixed red and yellow cherry tomatoes
1 tbsp Traeger Chicken Rub (or your favourite spice rub)
1 tsp dried oregano
Dash of balsamic vinegar
Handful of fresh parsley to finish
Method
1. Preheat your kit to 165°C – I used my Traeger. Use a heavy-duty, grill-safe pot or baking tray.
2. Place the pot on the grill. Add the chorizo slices and onions. Cook for 5–8 minutes with the lid closed until the oils have rendered and the chorizo edges are slightly crisp.
3. Add the sliced leeks, red peppers, and yellow peppers to the tray. Stir them into the chorizo oil and cook for 10 minutes until softened.
4. Stir in the Traeger Chicken Rub and oregano, coating the vegetables. Add the drained butter beans, tinned tomatoes, and halved cherry tomatoes. If the mixture looks too thick, don’t worry; it will loosen up a little during cooking.
5. Leave the tray uncovered in the smoker for 30–45 minutes. This allows the stew to absorb some flavour and the sauce to thicken. Stir once halfway through.
6. Remove the pot from the grill. Stir in the balsamic vinegar to brighten the flavours. Season with black pepper to taste.
7. Scatter over the fresh parsley just before serving.
More Recipes Ideas from Phil Roberts
Method
1. Preheat your kit to 165°C – I used my Traeger. Use a heavy-duty, grill-safe pot or baking tray.
2. Place the pot on the grill. Add the chorizo slices and onions. Cook for 5–8 minutes with the lid closed until the oils have rendered and the chorizo edges are slightly crisp.
3. Add the sliced leeks, red peppers, and yellow peppers to the tray. Stir them into the chorizo oil and cook for 10 minutes until softened.
4. Stir in the Traeger Chicken Rub and oregano, coating the vegetables. Add the drained butter beans, tinned tomatoes, and halved cherry tomatoes. If the mixture looks too thick, don’t worry; it will loosen up a little during cooking.
5. Leave the tray uncovered in the smoker for 30–45 minutes. This allows the stew to absorb some flavour and the sauce to thicken. Stir once halfway through.
6. Remove the pot from the grill. Stir in the balsamic vinegar to brighten the flavours. Season with black pepper to taste.
7. Scatter over the fresh parsley just before serving.
