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Double Chorizo and Bean Stew

Double Chorizo and Bean Stew

Double Chorizo and Bean Stew

with courgette and crusty baguette

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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

•Quick

Allergens:

Gerste

•Hvede

•Milk

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Passata

180 grams

Chorizo

1 sachet(s)

Chicken Stock

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

1 sachet(s)

Dried Chilli Flakes

2 unit(s)

Baguette

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kJ)4167 kJ

Energy (kcal)996 kcal

Fat30.8 g

of which saturates11.3 g

Carbohydrate115.8 g

of which sugars20.2 g

Dietary Fiber47.2 g

Protein50.5 g

Salt7.4 g

Potassium605.1 mg

Calcium81.7 mg

Iron0.9 mg

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

Cooking Steps

Prep the Veg

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.

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 a sachet of dried Italian herbs (per 2P) 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 (per 2P).
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.
Taste and season 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 hearty cannellini bean and chorizo stew.
Garnish with cheese and chopped parsley.
Serve the warm baguette alongside.

Meal right image

Explore Similar Recipes

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