Foodie Friday: Chunky Chorizo and Bean Stew

chorizo_bean_soup(Serves 4)

Ingredients:
1/2 x 225g spicy chorizo ring, sliced
1 red onion, chopped
2 cloves garlic, crushed
1 red chilli, deseeded and roughly chopped
15g thyme, leaves picked and roughly chopped
400g tin chickpeas, drained
420g tin mixed beans in mild chilli sauce
400g carton chopped tomatoes
200ml chicken stock

Method:
1. Heat a large lidded pan and add the chorizo. Fry for 2-3 minutes, until just crisp. Remove the chorizo from the pan with a slotted spoon, leaving the oil.
2. Add the onion, garlic and chilli to the oil and cook gently for 3-5 minutes.
3. Add the chopped thyme, the cooked chorizo, chickpeas and mixed beans to the pan and cook for 2 minutes. Stir in the chopped tomatoes and stock, and simmer, covered, for 10 minutes.
4. Remove the lid and simmer for a further 5 minutes, stirring occasionally, until the stew has thickened slightly. Ladle into mugs and serve.

Cook’s tip: This also makes a great jacket potato filler. Just cook uncovered for a further 5 minutes to thicken the mixture. Try it on a baked sweet potato with a dollop of half-fat crème fraîche.

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