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Smoky Butter Bean and Chorizo Stew
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Smoky Butter Bean and Chorizo Stew

45 Min.Für 4Nutri-Score B€€
von @bytheforkful8 Importe1 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • vegan chorizo (thinly sliced)Frischeprodukte200 g
  • olive oilVorräte15 ml
  • onion (diced)Obst & Gemüse1 Stück
  • garlic (crushed)Obst & Gemüse3 Stücke
  • smoked paprikaGewürze2 g
  • chopped tomatoes (canned)Vorräte400 g
  • sun-dried tomatoes (chopped)Vorräte60 g
  • red wineGetränke150 ml
  • butter beans (drained and rinsed)Vorräte480 g
  • kale (stems removed, chopped)Obst & Gemüse150 g
  • lemon (juiced)Obst & Gemüse1 Stück
  • saltGewürze3 g
  • black pepper (ground)Gewürze1 g

pro Portion

Nährwerte

241kcal

Kohlenhydrate
30 g
Eiweiß
12 g
Fett
9 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Kochtopf
  • wooden spoon

Schritt für Schritt

Zubereitung

  1. Crisp the chorizo

    • Heat the olive oil in a large pot over medium-high heat.
    • Add the sliced chorizo and sauté until crispy and golden brown.
    • Remove the chorizo and set aside, keeping the flavoured oil in the pot.
    Schritt 1

  2. Build the base

    • Add the diced onion to the pot and soften.
    • Stir in the garlic and smoked paprika and cook until fragrant.
    Schritt 2

  3. Add tomatoes and wine

    • Stir in the chopped tomatoes and sun-dried tomatoes.
    • Pour in the red wine and let it bubble to cook off the alcohol.
    • Season with salt and pepper.
    Schritt 3

  4. Simmer the stew

    • Add the butter beans and return the chorizo to the pot.
    • Simmer gently, stirring occasionally, until the sauce is rich and thickened.
    Schritt 4

  5. Wilt the kale and finish

    • Stir in the kale and cook until wilted and tender.
    • Squeeze in the lemon juice and taste for seasoning.
    • Serve hot with crusty baguette.
    Schritt 5
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