Name: Chorizo, greens and bean stew
Total time: 45 min
Yield: Serves 2
Ingredients: 2 tsp olive oil; 75g chorizo skinned and chopped; ½ onion finely chopped; 2 cloves garlic finely chopped; 2 tsp sweet smoked paprika; 400g tin cannellini beans drained and rinsed; 400g tin cherry tomatoes; 2 large handfuls kale; 75g frozen peas; 1 tbsp red wine vinegar; a small bunch flat-leaf parsley roughly chopped

Chorizo, greens and bean stew in a large dish, placed on a table with a side of chopped parsley

2 tsp olive oil
75g chorizo
skinned and chopped
½ onion
finely chopped
2 cloves garlic
finely chopped
2 tsp sweet smoked paprika
400g tin cannellini beans
drained and rinsed
400g tin cherry tomatoes
2 large handfuls kale
75g frozen peas
1 tbsp red wine vinegar
a small bunch flat-leaf parsley
roughly chopped

Method

step 1
Heat the olive oil in a large pan or casserole over a medium heat, and cook the chorizo for 5 minutes, stirring, until the oil has turned red and the chorizo is crisp. Scoop out onto a plate. Add the onion to the pan with a pinch of salt and cook for 6-7 minutes or until softened. Add the garlic and paprika and cook for 2 minutes. Add the beans and tomatoes, along with 100ml of water and the chorizo, and simmer gently for 15 minutes. Stir in the kale and frozen peas with 100ml of water, and cook for a few minutes until just cooked, then season and stir in the vinegar.
step 2
Divide between bowls and top with the chopped parsley.