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

45 minPara 4Nutri-Score B€€
de @bytheforkful8 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • vegan chorizo (thinly sliced)Fresco200 g
  • olive oilDespensa15 ml
  • onion (diced)Frutas y verduras1 pieza
  • garlic (crushed)Frutas y verduras3 piezas
  • smoked paprikaEspecias2 g
  • chopped tomatoes (canned)Despensa400 g
  • sun-dried tomatoes (chopped)Despensa60 g
  • red wineBebidas150 ml
  • butter beans (drained and rinsed)Despensa480 g
  • kale (stems removed, chopped)Frutas y verduras150 g
  • lemon (juiced)Frutas y verduras1 pieza
  • saltEspecias3 g
  • black pepper (ground)Especias1 g

por ración

Nutrición

241kcal

Carbohidratos
30 g
Proteínas
12 g
Grasas
9 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Olla
  • wooden spoon

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 5
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