Spanish bean stew

Method 1

Ingredients

1 tbsp olive oil

200g chorizo sausage, thickly sliced

1 onion, chopped

400g/14oz chicken thigh fillets, cubed

1 tomato, roughly chopped

410g can cannellini bean, drained

1 large potato, cut into small cubes

500ml hot chicken stock

4 tbsp chopped parsley

STEP 1

Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.

STEP 2

Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.

Method 2

Ingredients:

- 1 cup dried white beans, soaked overnight

- 2 tablespoons olive oil

- 1 onion, diced

- 2 cloves of garlic, minced

- 2 carrots, diced

- 2 stalks of celery, diced

- 1 bell pepper, diced

- 1 can diced tomatoes

- 4 cups vegetable broth

- 1 teaspoon smoked paprika

- 1 teaspoon cumin

- Salt and pepper to taste

- Chopped parsley for garnish

Instructions:

1. Drain and rinse the soaked beans. In a large pot, heat the olive oil over medium heat.

2. Add the onion and garlic and sauté until translucent, about 5 minutes.

3. Add the carrots, celery, and bell pepper, and cook for another 5 minutes.

4. Stir in the diced tomatoes, vegetable broth, smoked paprika, cumin, salt, and pepper.

5. Add the soaked beans and bring the stew to a boil. Reduce heat, cover, and simmer for about 1-2 hours until the beans are tender.

6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.

Comments

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