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Smoky Butter Bean and Chorizo Stew
Hoofdgerecht

Smoky Butter Bean and Chorizo Stew

45 minVoor 4Nutri-Score B€€
van @bytheforkful8 imports1 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • vegan chorizo (thinly sliced)Vers200 g
  • olive oilVoorraadkast15 ml
  • onion (diced)Groente en fruit1 stuk
  • garlic (crushed)Groente en fruit3 stukken
  • smoked paprikaKruiden en specerijen2 g
  • chopped tomatoes (canned)Voorraadkast400 g
  • sun-dried tomatoes (chopped)Voorraadkast60 g
  • red wineDranken150 ml
  • butter beans (drained and rinsed)Voorraadkast480 g
  • kale (stems removed, chopped)Groente en fruit150 g
  • lemon (juiced)Groente en fruit1 stuk
  • saltKruiden en specerijen3 g
  • black pepper (ground)Kruiden en specerijen1 g

per portie

Voedingswaarden

241kcal

Koolhydraten
30 g
Eiwitten
12 g
Vetten
9 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Soeppan
  • wooden spoon

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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