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

45 minServes 4Nutri-Score B€€
from @bytheforkful8 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • vegan chorizo (thinly sliced)Fresh200 g
  • olive oilPantry15 ml
  • onion (diced)Produce1 piece
  • garlic (crushed)Produce3 pieces
  • smoked paprikaSpices2 g
  • chopped tomatoes (canned)Pantry400 g
  • sun-dried tomatoes (chopped)Pantry60 g
  • red wineBeverages150 ml
  • butter beans (drained and rinsed)Pantry480 g
  • kale (stems removed, chopped)Produce150 g
  • lemon (juiced)Produce1 piece
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

241kcal

Carbs
30 g
Proteins
12 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • wooden spoon

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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