Spanish Chorizo & Bean Stew
For a hearty portion of smoky goodness, this Spanish Bean & Chorizo Stew is guaranteed to warm every corner of your soul. Creamy beans, sweet and smoky chorizo and earthy greens are a harmonious blend of fragrance, texture and flavour.
Servings: 6
Calories: 222kcal
Ingredients
- 1 cup dried cannellini beans (or any medium sized white bean)
- 1 tbsp olive oil
- 1 cup cured chorizo cubed or sliced (about 7oz/200g)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 onion finely diced
- 1 celery stalk finely diced
- 3 garlic cloves crushed
- 7 oz green leaves (mixed cabbage/kale etc) (200g)
- 1 bay leaf
- ¾ cup tomato passata
- 1 tbsp sherry vinegar
- 1 tsp salt
- freshly ground black pepper
Instructions
- Cover the beans with about 6 cups of water and soak overnight. Drain and rise before using.
- Heat the oil in a large pan until hot over a moderate heat. Fry the chorizo for 4-5 minutes until the fat has rendered. Remove the chorizo and set aside.
- In the chorizo oil, fry the onion, celery and bay leaf for 3-4 minutes then add the garlic and fry for 1 minute more.
- Add the green leaves and fry for 5 mins until they're wilted.
- Add the paprika cumin, salt and pepper and sizzle briefly.
- Add the soaked beans and stir well before adding the passata and about 4½ cups of water. Simmer for 60 minutes partially covered.
- Add the sherry vinegar and stir well then cook for 30-40 minutes more until the beans are soft and creamy. Cook for longer if needed.
- Remove from the heat and serve.
Notes
- Can I use canned beans? - Yes, but you should adjust the cooking time to only 30. You should add only 3-4 cups of water too.
- What types of beans can I use? - try Spanish Fabada, Cannellini, Gigantes, Alubia, Butter, Lima, Navy or Great Northern Beans.
- Fridge Storage - Keep in the fridge for 5-6 days in airtight containers. Reheat until piping hot.
- Freezer storage - This stew is a great contender for freezing. Freeze in individual portions in airtight containers. Great for whipping out for a no-fuss tapas bowl. Reheat in the microwave until piping hot (stirring once or twice during the cooking).
- Serve - serve in bowls, hot! I sometimes like to add a generous scattering of finely grated manchego or parmesan cheese.
Nutrition
Calories: 222kcal | Carbohydrates: 27g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 422mg | Potassium: 903mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3702IU | Vitamin C: 36mg | Calcium: 180mg | Iron: 5mg