Chorizo and Bean Stew

Perfect for the colder nights, our Chorizo and Bean Stew is a hearty dish that's perfect for the family!

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Cook: 60 mins


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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


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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