This Healthy Chorizo Stew is So Easy to Make
Keep January's health-kick going with this delicious and healthy stew
Chorizo and butterbeans are a match made in heaven - add some feta and you're really onto something…
Serves:
2 people
Prep time:
10 minutes
Cook time:
25 minutes
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 3 garlic cloves, finely sliced
- 3 sprigs rosemary, leaves picked and finely chopped
- 200g cooking chorizo, cut into chunky half moons
- 1x 400g tin of chopped tomatoes
- 570g jar of butterbeans (we used Bold Beans)
- 120g spinach
- 1 lemon, zested
- 70g feta, crumbled
- 2 tbsp chopped parsley
- Maldon Sea Salt
- Cracked black pepper
- Served with toasted sourdough
Method
Start by taking a large shallow pan and placing on a medium heat. Melt the olive oil before adding the sliced onions and a pinch of Maldon Sea Salt. Cook these gently for five minutes until softened, then add the sliced garlic, rosemary and chorizo and fry for another five minutes until the garlic is smelling fragrant and the chorizo is starting to crisp.
Next add the tinned tomatoes, followed by the butterbeans. Stir these in and allow the mix to bubble and thicken for five minutes. Finally add the spinach, allowing it to wilt through the sauce and then zest in the lemon and season well with more Maldon and cracked black pepper. Serve the stew sprinkled with the parsley, the crumbled feta and some toasted sourdough for dunking.
