Chorizo & Bean Stew
PREP 15 MIN•COOK 20 MIN
Number of servings
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
3 sprigs of parsley chopped
2 tbs (40g) Greek yogurt (or dairy-free alternative)
50g sourdough baguette (or gluten free)
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.
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.
Divide between bowls, scatter over parsley, top with yogurt and serve with sourdough.
1864 kJ / 445 cals
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