Chorizo bean stew

    Chorizo bean stew

    37saves
    40min


    4 people made this

    About this recipe: This simple and easy to make stew offers deep delicious flavour, guaranteed to comfort on a cold day. A hunk of bread to mop up is a must. Serves 4-6

    jonesy Devon, England, UK

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil for frying
    • 1 large onion, roughly chopped or finely diced
    • Spanish chorizo ring (about 225g), cut in chunks
    • 2 large carrots, peeled and cut into even sized chunks
    • 4 to 6 medium, firm potatoes, peeled and cut into even sized chunks
    • 500ml chicken stock (made from a cube)
    • freshly ground black pepper
    • extra water to top up if necessary
    • 1 (400g) tin butter beans, drained but not rinsed
    • 100 to 200g frozen peas

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the vegetable oil on medium or medium/low heat in a large heavy bottomed saucepan (no need for non-stick). Add your chopped onion and fry in the oil for 5 minutes, stirring regularly to prevent them from burning or sticking. More oil will come from chorizo when you add it next.
    2. Add chorizo chunks and cook for another 5 mins until the onions are softened and the oils from the chorizo have been released. Cooking on a third of your hob ring heat should be good enough.
    3. Add carrots, stir and fry a little then cover with the lid to allow the carrots to start to cook. This will prevent them being hard and they will take in some of that lovely chorizo/onion flavour too. Cook for 3 minutes. Stir occasionally.
    4. Add potato chunks, stir in and cover for 2 minutes. Prepare stock if not already made up. Add a few good grinds of black pepper. Pour in stock and stir through. The level should reach the top of the chorizo and veg. Add more water as you wish. Cover and get a good simmer going for 10 minutes, then stir.
    5. Add beans; stir. Add frozen peas straight after beans. Cover and cook for 3-5 minutes or until all the vegetables are cooked.
    6. Serve with a hunk of fresh bread and enjoy!

    Easy to make gluten free

    I use Tesco Finest Spanish Chorizo Ring 225g and Knorr Chicken Stock Cubes to keep it gluten free.

    Flexible recipe tip

    This recipe is not dependant on precision weighing. It's very much a recipe you can adjust. My family love me to use all of the chorizo (as above) but that makes this recipe heavy on saturated fat but super tasty. I've halved the chorizo for a two person recipe (use one less carrot and fewer potatoes) and it's still tasty. The 225g chorizo ring will probably stretch to feeding 6 if you use 2 stock cubes and up the amount of veg as you wish. I think of recipes by breaking them down on a plate which, if you make the recipe posted first to guage flavour strength, it will give you a better idea of what to increase or decrease to meet your needs. Chopping everything before you start cooking is a great way to guage how much each person will get in a bowl. This stage will allow you to add more veg/chorizo if you are adjusting your recipe.

    Tip

    Use firm potatoes and slice into even pieces. Fluffy potatoes or chunks that are too small will disintegrate.

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    - Rated on - 28 Sep 2015

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