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In a large deep pan or casserole dish, heat coconut oil on a medium heat and add onion and garlic.
Fry for 5 mins, until onions are soft, then add red pepper. Fry for another 3-4 mins and add chorizo slices and rosemary. Continue to fry for 3-4 mins until chorizo releases it’s juices, careful not to burn chorizo.
Add beans, smoked paprika, dried chilli and a large splash of water. Stir well until chorizo and beans are coated in smoked paprika, bring pan to a simmer and cook for 5 mins.
Add chopped tomatoes, bay leaves, chicken stock and 1.5-2 litres of recently boiled water. Bring to a simmer, reduce to low heat and leave to cook for 30-45 mins, until stew has thickened.
Serve with a slice of sourdough.
Nutritional Info
Cals – 492 (with 1 slice of sourdough)
Carbs – 41g
Fat – 22g
Protein – 27g
Ingredients
Serves Serves 4
For The Stew
- Tbsp of coconut oil.
- 1 onion - finely chopped.
- 3 cloves of garlic - finely sliced.
- 1 red pepper - finely sliced.
- 100g of chorizo - roughly chopped.
- 2 sprigs of rosemary - leaves removed and chopped.
- 1 tin of kidney beans - drained.
- 1 tin of cannelini beans - drained.
- Tsp of smoked paprika.
- 1 dried chilli (optional).
- 1/2 a tin of chopped tomatoes.
- 4 bay leaves.
- 1 chicken stock cube.
- 1.5-2 litres of hot water.
To Serve
- 1 Slice of Sourdough
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