Chorizo and Bean Stew
with courgette and crusty baguette
This hearty chorizo and bean stew filled with velvety leeks makes the perfect midweek meal. You'll find it's super simple to prepare and the slight spice from the chorizo means this dish will be warming in more ways than one!
Tags:
Family Friendly
•Discovery
•Quick
Allergens:
Milk
•Wheat
•Barley
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Chorizo
(Contains Milk)
1 pack(s)
Cannellini Beans
1 unit(s)
Leek
1 unit(s)
Courgette
5 grams
Parsley
½ sachet(s)
Italian Herbs
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Dried Chilli Flakes
1 pack(s)
Passata
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3616 kJ
Energy (kcal)864 kcal
Fat20.4 g
of which saturates7.8 g
Carbohydrate118.6 g
of which sugars21.1 g
Dietary Fiber18.6 g
Protein42 g
Cholesterol0 mg
Salt6.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the root and dark green leafy part from the leek. Thinly slice.
- Trim the courgette, quarter lengthways and chop widthways into 1cm chunks.
- Roughly chop the parsley (stalks and all).
- Drain and rinse the cannellini beans in a sieve.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the leek and chorizo.
- Cook until the leek is softened, stirring occasionally, 4-5 mins. IMPORTANT: Cook chorizo thoroughly.
3
- Add the cannellini beans, half the dried Italian herbs (double for 4p) and chilli flakes (use less if you don't like spice) to the pot.
- Cook until fragrant, stirring frequently, 1 min.
- Pour in the passata, stock and 400ml water (double for 4p).
- Bring to the boil, cover and simmer until the veg is tender, 10-12 mins.
TIP: If you're in a hurry you can boil the water in your kettle.
4
- When 5 mins of cooking time remain, remove the lid and add the courgette.
- Cook until softened, 5 mins.
- Taste and season with salt, pepper and sugar, if desired.
5
- Pop the baguettes into the oven to warm through, 2-3 mins.
6
- Dish up spoonfuls of hearty cannellini bean and chorizo stew.
- Garnish with cheese and chopped parsley.
- Serve the warm baguette alongside.
