BUTTER BEAN STEW WITH CHORIZO
This tomato based butter bean stew with chorizo is full of flavor and made in only 20 minutes. It combines diced chorizo, onion and butter beans in a lovely tomato based sauce, perfect for easy and delicious weeknight dinners.
Provided by Tonje
Categories Dinner Main Course Stew
Time 15m
Number Of Ingredients 14
Steps:
- Finely dice the red onion and garlic.
- Heat the olive oil in a large pot, and saute the onion until it's soft and translucent, about 2 minutes.
- Add diced chorizo, all seasoning, tomato paste, diced bell pepper and finely diced garlic to the pot, and saute for a few more minutes.
- Add drained and rinsed butter beans, and canned diced tomatoes, and leave the stew to simmer for about 5-7 minutes.
- Lastly, add washed spinach, and stir to allow the leaves to wilt. Add any additional salt and pepper to taste if needed.
Nutrition Facts : Calories 231 kcal, Carbohydrate 24 g, Protein 13 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 735 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
BUTTER BEAN AND CHORIZO STEW
A deliciously warming and moreish stew, made with butter beans and chorizo. It's surprisingly low in calories but packed with flavour. For something similar, see this stew idea with pancetta, chorizo and butter beans.
Provided by delicious. magazine
Categories One-pot recipes
Time 2h45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Soak the butter beans in a bowl of water overnight.
- The next day, place the beans in a saucepan and cover with plenty of fresh water. Bring to the boil and simmer rapidly for 1 hour until just tender. Drain.
- Meanwhile, heat the olive oil in an ovenproof casserole dish and fry the raw chorizo for 2-3 minutes until starting to brown. Remove from the pan with a slotted spoon and set aside. Add the onion, garlic and chilli to the pan and cook for 5 minutes, stirring, until the onion is beginning to soften.
- Add the chopped tomatoes, stock, thyme and lemon zest and add the chorizo and beans to the casserole. Mix well, bring to the boil and simmer, partially covered, for 1¼ hours or until the sauce is thick and the beans are meltingly tender. Check the seasoning and discard the thyme sprigs.
- Serve with crusty bread and salad.
Nutrition Facts : Calories 392kcals, Fat 19.1g (6.8g saturated), Protein 26.3g, Carbohydrate 32.5g (7.6g sugars)
BUTTER BEAN & CHORIZO STEW
A hearty stew to feed a family with just four ingredients. Spicy chorizo and fresh pesto provide tons of flavour and it's on the table in just 20 minutes
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 4
Steps:
- Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.
Nutrition Facts : Calories 491 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 2.5 milligram of sodium
SPANISH CHORIZO AND BUTTERBEAN STEW
This Chorizo and Butter Bean Stew is a taste of Spain - full of chorizo, red wine, butter beans, tomatoes, red pepper and onion.
Provided by Elizabeth Chloe
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oil over a medium heat in a casserole pot or frying pan, then fry the chorizo in the pan for 3-5 minutes until it is crispy.
- Add the onion and red pepper to the pan and sauté for 5 minutes until the vegetables have taken on some colour and have softened.
- Add the garlic and butter beans and sauté for one minute.
- Pour the red wine into the dish, bring to a boil and cook for 5 minutes until the liquid has reduced by half.
- Mix in the tinned tomatoes, stock and bay leaves and leave the dish to simmer on a medium-low heat for 25-30 minutes.
- When the stew has thickened, taste it and add salt and pepper as required.
- Serve the stew in bowls with salad and some slices of crusty bread to dunk. Enjoy!
Nutrition Facts : ServingSize 1, Calories 376 calories, Sugar 10.1 g, Sodium 210.8 mg, Fat 8.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 33.7 g, Fiber 12.5 g, Protein 11.8 g, Cholesterol 0 mg
BLACK BEAN-CHORIZO STEW
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
- Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
- Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
CHORIZO AND BUTTER BEAN STEW
This chorizo and butter bean stew is warming, rich and very easy to make in just 30 minutes. Packed with Spanish flavours and extra nutritious, this is a stew the entire family will love!
Provided by Alice | Skinny Spatula
Categories Stews
Time 30m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crispy. Remove the chorizo from the pan with a slotted spoon and set it aside.
- Add the onion and bell pepper to the pan with the oil you cooked the chorizo into and cook for 2-3 minutes until softened.
- Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
- Next, add the chopped tomatoes, butter beans, stock and fresh thyme and stir to combine. Tip in the cooked chorizo, bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
- Stir in the fresh parsley, season to taste and serve with your favourite crusty bread.
Nutrition Facts : Calories 421 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 14 grams fat, Fiber 16 grams fiber, Protein 24 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 749 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHICKEN WITH CHORIZO AND BUTTER BEANS
I just love chorizo. The Spanish sausage has so much flavour and it really makes this chicken dish special. The kind to use in this dish is the raw pork sausage, not the kind that is more like a deli meat.
Provided by Sackville
Categories Stew
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
- Lift out the chicken and add the chorizo to the pan.
- When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
- Add the garlic and a tablespoon of parsley.
- Cover and cook gently for another 10 minutes.
- Add the tomatoes and beans and give it a stir.
- Add a little water if the mixture is a bit thick.
- Return the chicken to the pot, along with the thyme and bayleaf.
- Turn up the heat and bring up to a simmer.
- Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
- Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
- Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.
PORK, CHORIZO AND BUTTER BEAN STEW
Make and share this Pork, Chorizo and Butter Bean Stew recipe from Food.com.
Provided by Chef babsmbrown
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in large pan, add pork, fry for 4-5 minutes, brown on outside, but not fully cooked. remove from pan.
- Add chorizo into pan, fry for 2 minutes, remove.
- Still using same pan, add onions and chili, cook for 2 minutes.
- Add garlic and wine, bring mixture to boil,then simmer until wine has reduced by a quarter.
- Add tomatoes, butter beans, return pork and chorizo,stir well.
- Cover with lid and simmer for 45 minutes.You may need to add water, depending on how thick you want the sauce to be.
- Add in honey and parsley,salt and pepper to taste.
- Serve--delicious with garlic bread.
Nutrition Facts : Calories 425.3, Fat 29.3, SaturatedFat 10.1, Cholesterol 93, Sodium 462.6, Carbohydrate 12, Fiber 2.2, Sugar 4.5, Protein 25.4
CHORIZO AND BUTTERBEAN STEW
A healthy casserole, perfect all year round
Provided by superspatula
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the chorizo (no oil is required as the sausages release oil as they cook) with the onion for around 5 minutes until the onion has softened and the chorizo is cooked through.
- Add the garlic and cook for 1 minute then add the butterbeans, tomatoes, the chicken stock cube and oregano. Add half a can of water to the pan and cover with a lid.
- Let the casserole simmer for at least 20 minutes on a very low heat.
- Add the spinach for 2-3 minutes until it has wilted.
- Serve with fresh crusty bread and season as required. The chorizo can be quite salty so taste before seasoning.
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