Chorizo and Bean Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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
Allergens:
Milk
Celery
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

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)

2 unit(s)

Baguette

(Contains Wheat, Barley May be present Soya, Milk)

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

sideBannerName

Nutrition Values

Energy (kJ)3487 kJ
Energy (kcal)833 kcal
Fat21.3 g
of which saturates8.2 g
Carbohydrate112.6 g
of which sugars17 g
Dietary Fiber17.8 g
Protein43.2 g
Cholesterol0 mg
Salt7.62 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
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the leek and 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.
Soften the Leeks
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.
Simmer the Stew
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 for 1 min, stirring frequently.
  • Pour in the passata, muscat 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.

Add the Courgette
4
  • When the stew has 5 mins of cooking time left, remove the lid and add the courgette. Cook until softened, 5 mins.
  • Season to taste with salt, pepper and sugar, if required.
Warm the Baguettes
5
  • Pop the baguettes into the oven to warm through, 2-3 mins.
Finish and Serve
6
  • Dish up spoonfuls of healthy, hearty cannellini bean and chorizo stew.
  • Garnish with chopped parsley and grated cheese.
  • Serve the warm baguette alongside.