Chorizo and Bean Stew
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Chorizo and Bean Stew

Chorizo and Bean Stew

with courgette and softened leeks

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
Optional Spice
One Pot Wonder
Allergens:
Milk
Celery
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Chorizo

(Contains Milk)

1 pack(s)

Cannellini Beans

1 unit(s)

Courgette

5 grams

Parsley

½ sachet(s)

Italian Herbs

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Dried Chilli Flakes

1 pack(s)

Passata

1 sachet(s)

Hello Muscat

(Contains Celery)

1 unit(s)

Onion

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kcal)480 kcal
Energy (kJ)2007 kJ
Fat19 g
of which saturates7.6 g
Carbohydrate40.8 g
of which sugars12.2 g
Dietary Fiber14.6 g
Protein30.6 g
Cholesterol0 mg
Salt5.65 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

Instructions

Prep the Veg
1
  • Thinly slice the onion.
  • Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
  • Roughly chop the parsley (stalks and all).
  • Drain and rinse the cannellini beans.
Soften the Veg
2
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, add the sliced leek and season with salt and pepper.
  • Cook the onion until softened, 4-5 mins, stirring occasionally.
  • Add the chorizo and fry until browned, 4-5 mins. IMPORTANT: Cook the chorizo thoroughly.
Simmer the Stew
3
  • Add the courgette, cannellini beans and half the dried Italian herbs (double for 4p) to the pot. Cook for 1 min, stirring frequently.
  • Add passata, muscat and 400ml water (double for 4p). Bring to a boil and simmer for 10-12 mins, or until the veg is tender.
  • Stir in the dried chilli flakes (use less if you don't like spice).
  • Season to taste with salt, pepper and sugar.

TIP: If you're in a hurry you can boil the water in your kettle.

Garnish and Serve
4
  • Dish up spoonfuls of healthy, hearty cannellini bean and chorizo stew.
  • Garnish with the chopped parsley and grated cheese.
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