US
Chorizo and butter bean stew
Prep and cooking time: 30mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
1 tbsp extra virgin olive oil
1 red onion, diced
2 large garlic cloves, finely diced or minced
2 tsp dried oregano
½ tsp dried thyme
1 tsp ground hot paprika (optional)
2 bay leaves
200g chorizo, thinly sliced
1 large aubergine, diced
2 x 400g tins butter beans, rinsed and drained
3 multi-coloured peppers, diced
200g kale
2 x 400g tins chopped tomatoes
400ml vegetable stock
1 large handful fresh parsley, roughly chopped
Method
Heat 1 tbsp of oil in a large casserole pot, over medium heat.
Fry the onion, garlic, and spices, until softened. Add the chorizo and aubergine, and cook for 3-5mins.
Add the butter beans, peppers, kale, and chopped tomatoes. Season with salt and pepper, then add the vegetable stock cube and water.
Cover with a lid and cook for 10-15mins or until beans and vegetables are softened.
Stir through the parsley and serve hot!