Chorizo & Bean Stew

PREP 15 MIN
•
COOK  20 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

120g Spanish chorizo sausages (good quality) sliced

1 red onion diced

1 green pepper deseeded & diced

1 tin of crushed tomatoes (400g tin)

1 tin of cannellini beans (400g tin) drained & rinsed

1 tsp smoked paprika

1⁄4 tsp dried oregano

salt & pepper, to taste

3 sprigs of parsley chopped

2 tbs Greek yogurt (or dairy-free alternative)

50g sourdough baguette (or gluten free)

Methodbased on 2 servings
1

Place chorizo, onion and green pepper in a non-stick saucepan over medium-high heat. Cook for 5 minutes until onion is soft and chorizo has begun to crisp.

2

Add tomatoes, beans, paprika and oregano and bring to the boil. Reduce to a low simmer and cook for 10-15 minutes until reduced and thickened. Season with salt and pepper, to taste.

3

Divide between bowls, scatter over parsley, top with yogurt and serve with bread.

Nutritional Informationper serving

Energy (kJ)

1864 kJ / 445 cals

Protein

27.6 g

Fat

18.5 g

Sat. Fat

8 g

Carbs

38.8 g

Sugar

16.7 g

Fiber

14.7 g

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