Chorizo and Bean Stew
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Chorizo and Bean Stew

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
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

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Nutrition Values

Energy (kJ)3626 kJ
Energy (kcal)867 kcal
Fat21 g
of which saturates8.1 g
Carbohydrate118.6 g
of which sugars21.2 g
Dietary Fiber18.6 g
Protein41.9 g
Cholesterol0 mg
Salt7.85 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

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim and thinly slice the leek.
  • 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 Leek
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 until fragrant, stirring frequently, 1 min.
  • 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 5 mins of cooking time remain, remove the lid and add the courgette.
  • Cook until softened, 5 mins.
  • Season to taste with salt, pepper and sugar, if desired.
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.
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