Butterbean and Chorizo Stew
high-proteincomfortone-pot
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 3
- Difficulty
- Easy
Method
- Heat 2 tbsp olive oil in a large pot over medium heat. Slice the chorizo-style sausage diagonally into 1-inch pieces and cook for a few minutes until starting to brown.
- Dice the onion and mince the garlic. Add to the pot and cook, stirring occasionally, until the onion turns translucent — take care not to burn the garlic.
- Meanwhile, peel and slice the carrots. Add to the pot and cook for 2–3 minutes.
- Add the sliced pepper, chilli paste, tomato paste, black olives, smoked paprika, oregano, thyme and butter beans. Stir until combined, then add the tinned tomatoes, vegetable stock and balsamic vinegar.
- Simmer for 10 minutes, then stir in the spinach and cook until fully wilted into the sauce. Season to taste.
- Serve with rice and garnish with fresh parsley and black pepper.
Ingredients
US Units
Produce
- 1 red onion
- 2 cloves garlic
- 2⅞oz fresh spinach
- 2 carrots
- 1 red bell pepper
- 1 sprig fresh parsley (optional, to garnish)
Fridge & Frozen
- 2 vegan chorizo-style sausages
Tins & Dry
- 1 can butter beans (400g)
- 1 can chopped tomatoes (400g)
- 1¾oz black olives
Pantry
- 1⅔ cups vegetable stock
- 1 tsp chilli paste
- 1 tsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
Equipment
- Large pot or Dutch oven
- Sharp knife
- Chopping board
- Wooden spoon
- Tin opener
- Teaspoon
- Tablespoon
Nutrition per serving
Calories 438 kcal
Protein 20.4g
Carbs 42.3g
Fat 21.7g
Fibre 10g
Values are approximate.