Simple chorizo and bean stew
At a Glance
- Prep
- 30 minutes
- Cook
- 30 minutes
- Total
- 1 hour
- Servings
- Serves 2
Categories
- Main Course
- Simmering
- Easy
- Main course
Dietary
- Dairy-free
- Egg-free
- Low lactose
- Nut-free
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Spice up your stew with chorizo and stir in some cannellini beans for a super dinner on a budget. Each serving provides 517 kcal, 30g protein, 45g carbohydrates (of which 13g sugars), 21g fat (of which 7g saturates), 17g fibre and 2g salt.
Hands-Free Mode Off
Equipment
large lidded saucepan
Ingredients
- splash of rapeseed oil
- 110g/4oz cooked chorizo, cut into pieces, skin peeled off
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 400g tin chopped tomatoes
- 600g/1lb 5oz tinned cannellini beans in water, drained
- handful fresh flatleaf parsley, roughly chopped
- crusty bread, to serve
- salt and freshly ground black pepper
Instructions
Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.
Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.
Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.
Add the parsley, season to taste with salt and pepper and stir well.
Serve in soup bowls, with crusty bread.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
