Chorizo and butter bean stew
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 150g mini chorizo cooking sausagescut into chunks
- 1 tbsp olive oil
- 1 red onionsliced
- 1 red pepperchopped
- 2 tsp harissa
- 400g tin butter beans
- 12 vine cherry tomatoeshalved
- 300ml chicken stock
- a small bunch flat-leaf parsleychopped
- to serve crusty bread
Nutrition: per serving
- kcal565
- fat31.6g
- saturates10.2g
- carbs30.1g
- sugars14.1g
- fibre14.8g
- protein32.7g
- salt3g
Method
step 1
Fry the chorizo chunks in the olive oil in a large non-stick pan until browned all over and cooked through.
step 2
Scoop out the chorizo then add the onion and pepper, and cook until softened and coloured a little. Add the chorizo back to the pan with the harissa and stir for 3-4 minutes. Add butter beans, tomatoes and stock, and cook for 10 minutes.
step 3
Stir in the parsley then spoon into bowls and serve with chunks of bread and butter.
