KALE, CHORIZO AND BUTTER BEAN STEW. Drain the beans and put into a large saucepan and cover with plenty cold water. This chorizo stew is a must for anyone who loves big bold Spanish flavours. Serve with mash for a delicious, hearty dinner.
Spoon the stew into bowls and scatter over the remaining parsley.
If you like, serve with crusty bread for mopping up the sauce.
Serve the stew with the baked potatoes.
You can have KALE, CHORIZO AND BUTTER BEAN STEW using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of KALE, CHORIZO AND BUTTER BEAN STEW
- Prepare 200 grams of Chorizo, thickly sliced.
- It's 1 of Carrot, diced.
- You need 1 of Celery, diced.
- You need 1 of Onion, chopped.
- You need 3 of spring of Rosemary, leaves only, chopped.
- You need 600 ml of Vegetable Stock.
- You need 200 grams of Curly Leaf Kale.
Remove the lid in the last few minutes to thicken stew, if desired. Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired. Remove pot from heat and stir basil leaves into soup.
KALE, CHORIZO AND BUTTER BEAN STEW instructions
- Heat a large nonstick pan and add the chorizo. Stir-fry for 3-4 minutes until browned. Remove to a plate..
- Add, to the oil left from the chorizo, the onion, celery and carrot and cook gently, covered, for 10 minutes; stir occasionally. Stir in the rosemary and cook for 2 minutes. Add the tomatoes and the stock. Bring to the boil then simmer for 10 minutes..
- Add the drained butter beans and chorizo. Simmer for 10 minutes. Add the kale, cover, and cook for 3-4 minutes..
- Serve with crusty bread..
Place the beans in a large pot or soup kettle. Reduce the heat to medium and add the bay leaf and a pinch of salt. Partially mash beans with potato masher. Tuhansia uusia ja laadukkaita kuvia joka päivä. This mung bean stew is healthy and has lots of wonderful flavours and textures.