Make this hearty stew, then check out our one-pan chicken and rice, healthy salmon pasta and more high-protein recipes.


  • 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


  • 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.

Head here for more chorizo recipes

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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