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Spice up this cheap and easy bean stew recipe with chorizo for a super dinner on a budget. Spice up your stew with chorizo and stir in some cannellini beans for a super dinner on a budget. Slice chorizo and fold into stew; add water to thin, if desired.
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To begin with this recipe, we have to first prepare a few ingredients. You can cook chorizo bean stew, for 2 using 9 ingredients and 4 steps. Here is how you can achieve that.
Ingredients needed to make Chorizo bean stew, for 2:
- 1 tbsp olive oil
- 4 skinless boneless chicken thighs, left whole or diced
- 1 onion, peeled and chopped
- 150 grams chorizo
- 200 grams green beans, trimmed and sliced into 3
- 1 medium potato, peeled and chopped
- 1 tomato, roughly chopped, or a can of chopped tomatoes
- 250 ml chicken stock, made with half a chicken stock cube
- 1 crusty baguette, to serve
Find more warming casserole recipes at Tesco Real Food. This stew is a quick & healthy portuguese dish. Heat the oil and sauté the whole onion and smashed garlic for several minutes. Add the sliced chorizo to the pan and cook for five minutes.
Steps to cook Chorizo bean stew, for 2:
- Fry chicken thighs in olive oil over a medium heat until lightly browned.
- Add the onion and chorizo and fry gently until the onion is softened and the chorizo has released its oils and is just starting to brown.
- Add the tomato or chopped tomatoes, cannellini beans, green beans, potato and stock. Bring to the boil. Simmer for 30-45 mins, or until the potatoes begin to break up and thicken the stew and the consistency of the stew is thick and soup-like (simmer with the lid off if the stew is too thin, add more water if it's too thick).
- Leave to cool for 15 mins, and serve with crusty bread.
The spicy kick of chorizo works brilliantly with seafood in this Spanish dish from James Martin, from BBC Good Food magazine. Have a little taste before seasoning, as the. This recipe is not dependant on precision weighing. It's very much a recipe you can adjust. Click here to find out more from Sainsbury's recipes.
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