Sunday, 25 May 2014

Chorizo and Bean Stew (or beans with beans stew for the veggies)

A delicate, healthy stew

I love beans ... I have made no secret of this and have probably laboured the point at every opportunity possible ... beeeeeeeeenz and not of the baked in tomato dishwater kind (although I won't say no!)

I love making casseroles and stews but only do it when we have guests or it ends up going to waste because you have to make a sheer volume to get all the flavours.  We have a guest, so out comes the casserole dish!

For this recipe I am avoiding the good old staple of kidney beans as they are boring and instantly suggest a chilli con carne type ensemble.  This is a Spanish recipe and it is important to vary ingredients so your basic base mixture can be used as a blank canvass.  It should be of a delicate flavour not spicy or garlicy! 


Serves 4-6 (half for less)

200g thinly sliced chorizo
(1 can of Berlotti beans if following the vegetarian route)
1 can Haricot Beans
1 can Cannellini Beans
2 x Passata 
4 x Garlic Cloves (minced)
1 x Chilli (de-seeded and minced)
1 x Onion (diced)
Healthy shake of paprika (more for the veggies!)
Black Pepper
Veg Stock Cube
Yellow Pepper (finely diced)
1/2 Courgette (finely sliced)
Handful of Black Olives
*Cornflour to thicken if necessary*

Soften the chorizo, onion, garlic and chilli using olive oil then transfer to a casserole dish where you simply chuck all the rest into the pot.  Cook for a further 30 mins on the hob or transfer to the oven for a longer, slower bake on a lower heat.  Finish for five minutes on the hob and thicken with cornflour if needs be.  Simples!!

Serve with good, old fashioned mash with Pure for a healthier version or mash with grated cheese for the shameless out there!! 

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