Chorizo, spinach and butter bean stew

HelenaaMothership, RecipesLeave a Comment

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Chorizo, spinach and butter bean stew

Serves 4 adults (or a family with several kids) 


10 minutes prep time 


20 minutes cooking on the hob

MEAT

Gluten-free: Yes

Dairy-free: Yes

INGREDIENTS

  • Chorizo (either a whole chorizo ring, chopped, or a packet of 130-200g ready sliced chorizo) 
  • Butter beans (1 or 2 x 400g tin(s), drained – depends on how much you like butter beans!) 
  • Spinach (1 x 200g bag, roughly chopped) 
  • Chopped tomatoes (1 x  400g tin) 
  • Onion (1, finely chopped) 
  • Garlic (2 cloves, chopped) 
  • Fresh rosemary or thyme (2 sprigs, leaves picked and chopped) 
  • Fresh flat leaf parsley (big handful, chopped) 
  • Dried oregano (1 tsp) 
  • Veg/chicken stock (400ml) 
  • Olive oil (1 tsp) 
  • Salt and pepper 
  • Crusty bread, to serve (regular or gluten-free crusty rolls) 

METHOD

  1. In a large non-stick wok / pan or large hob-top casserole, fry the chorizo and onion in the olive oil for about 5 minutes until the red juices start to come out of the chorizo and the onion softens. Add the garlic and rosemary and fry for another 2 minutes.  

  2. Add the butter beans, chopped tomatoes and stock. Simmer for 20 minutes.  

  3.  A couple of minutes before serving, add the spinach and parsley, and stir through until the spinach has just wilted. Season to taste.

    Serve with crusty bread.

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