Hearty One-Pot Butter Bean and Chorizo Stew
Directions
- 1Heat oil in a saucepan over medium heat and fry sliced chorizo for 3-4 minutes until browning and crispy.
- 2Add diced onion to the pan and sauté for 6-7 minutes until soft and translucent.
- 3Add minced garlic and sun-dried tomatoes, frying for another minute.
- 4Add drained butter beans, smoked paprika, salt, chopped tomatoes, and red wine stockpot to the pan and stir to combine.
- 5Stir in chopped kale and let it wilt down.
- 6Squeeze over lemon juice and sprinkle with chopped parsley, then adjust seasoning to taste.
Ingredients
- 1 tbsp olive oil
- 50 g vegan chorizo sausage, thinly sliced
- 1 medium white onion, finely diced
- 2 clove garlic, minced
- 6-7 sun-dried tomatoes, diced
- 1 400 g tin chopped tomatoes
- 800 g butter beans, drained and rinsed
- 1.5 tsp smoked paprika
- to taste salt (optional)
- to taste pepper (optional)
- 1 red wine stockpot
- 100 g kale, chopped and de-stemmed
- 1 small lemon, juice
- 1 handful parsley, chopped
Equipment
saucepan
Tips
- Use sun-dried tomato oil from the jar to cook the chorizo and onion.
- Substitute kale with spinach or cavolo nero.
- If you cannot find a red wine stockpot, use 60ml of red wine instead.
- Add diced carrots, celery, or potatoes to bulk up the vegetables.
- Serve with crusty bread, mashed potatoes, roast potatoes, or rice.
