Easiest Way to Cook Yummy KALE, CHORIZO AND BUTTER BEAN STEW

KALE, CHORIZO AND BUTTER BEAN STEW. Drain the beans and put into a large saucepan and cover with plenty cold water. Back with another episode of Winter Warmers, MasterChef finalist Jack Lucas shows you how to create a deliciously warm chorizo, kale and butter bean soup, perfect for those winter nights. This chorizo stew is a must for anyone who loves big bold Spanish flavours.

KALE, CHORIZO AND BUTTER BEAN STEW I am totally addicted to foodie magazines, I absolutely love them. This chorizo bean stew is a quick and easy chorizo butterbean stew recipe for an easy family one pot. Stir in the parsley then spoon into bowls and serve with chunks of bread and butter. You can cook 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

  1. It's of Chorizo, thickly sliced.
  2. You need of Carrot, diced.
  3. You need of Celery, diced.
  4. You need of Onion, chopped.
  5. Prepare of spring of Rosemary, leaves only, chopped.
  6. Prepare of Vegetable Stock.
  7. Prepare of Curly Leaf Kale.

Back with another episode of Winter Warmers, MasterChef finalist Jack Lucas shows you how to create a deliciously warm chorizo, kale and butter bean soup. Combining Two Portuguese favorites—kale-and-sausage soup and a bean, sausage, and tomato stew—makes a simple, sensational one-pot To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni. This healthy Chorizo, butter bean & spinach stew is simple to rustle up & takes just half an hour. Find more warming casserole recipes at Tesco Real Food.

KALE, CHORIZO AND BUTTER BEAN STEW instructions

  1. Heat a large nonstick pan and add the chorizo. Stir-fry for 3-4 minutes until browned. Remove to a plate..
  2. 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..
  3. Add the drained butter beans and chorizo. Simmer for 10 minutes. Add the kale, cover, and cook for 3-4 minutes..
  4. Serve with crusty bread..

Add the butter beans, tomatoes and stock. Stir in the spinach and most of the parsley. A wholesome stew that depends on a glorious, meat-free Parmesan-garlic broth. Remove the lid in the last few minutes to thicken stew, if desired. Drain the butter beans, put them into the casserole and add enough water to fill the pot.