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

45 minPour 4Nutri-Score B€€
par @bytheforkful8 imports1 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • vegan chorizo (thinly sliced)Produits frais200 g
  • olive oilÉpicerie15 ml
  • onion (diced)Fruits et légumes1 morceau
  • garlic (crushed)Fruits et légumes3 morceaux
  • smoked paprikaÉpices2 g
  • chopped tomatoes (canned)Épicerie400 g
  • sun-dried tomatoes (chopped)Épicerie60 g
  • red wineBoissons150 ml
  • butter beans (drained and rinsed)Épicerie480 g
  • kale (stems removed, chopped)Fruits et légumes150 g
  • lemon (juiced)Fruits et légumes1 morceau
  • saltÉpices3 g
  • black pepper (ground)Épices1 g

par portion

Nutrition

241kcal

Glucides
30 g
Protéines
12 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Marmite
  • wooden spoon

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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