Chorizo and Bean Stew

Serves 4
calories 257 kcal
totalFat 12g
totalCarbohydrates 18g
protein 14g
  • 1tbsp. coconut oil
  • 1 onion
  • 3 garlic cloves
  • 1 red pepper
  • 100g chorizo
  • 2 sprigs rosemary
  • 1tin kidney beans
  • 1tin cannellini beans
  • 1 tsp. smoked paprika
  • 1 dried chilli
  • 1/2tin chopped tomatoes
  • 4 bay leaves
  • 1 chicken stock cube

  • Coupleslices sourdough bread

  • Heat the coconut oil in a large deep pan or casserole dish over medium heat. Add the onion and garlic, and fry for 5 minutes until soft.

  • Add the red pepper to the pan and cook for 3-4 minutes. Stir in the chorizo and rosemary, cooking for 5 minutes until the chorizo releases its oil. Be careful not to burn it.

  • Stir in the kidney beans, cannellini beans, smoked paprika, dried chilli (if using), and a splash of water. Mix well so the ingredients are evenly coated, then bring to a simmer and cook for 5 minutes.

  • Add the chopped tomatoes, bay leaves, chicken stock. Bring the mixture to a simmer, then reduce the heat to low. Cook for 30-45 minutes, stirring occasionally, until the stew thickens.

  • Once it’s ready, serve immediately with some sliced sourdough bread on the side.