Spanish-Style White Bean & Chorizo Stew

• 480 gdrained cannellini beans (from two 400 g tins), rinsed
• 500 mlchicken stock
• 150 gdrained roasted red peppers from a jar, sliced
• 1 x 400gtin chopped tomatoes
• 150 gbaby spinach
• Fine salt, to taste
• 2 tspsmoked paprika
• 1large onion, finely diced
• 4garlic cloves, finely sliced
• 1 tspdried thyme
• 2 tbspolive oil
• 300 gcooking chorizo, sliced into 1cm rounds
• 240 gdrained butter beans (from a 400 g tin), rinsed
• 2carrots, finely diced
• Black pepper, to taste

Method

1. 1Heat 1 tablespoon of the olive oil in a large, wide pot over a medium-high heat. Add the chorizo slices in a single layer and cook for 3–4 minutes, turning once, until deeply bronzed and the paprika-red oil has pooled in the pan. Remove to a plate, leaving the oil behind.
2. 2Reduce the heat to medium. Add the diced onion and finely diced carrot to the chorizo oil with the remaining tablespoon of olive oil. Cook for 8–9 minutes, stirring now and then, until soft and beginning to colour at the edges. Stir in the sliced garlic, smoked paprika and dried thyme, and cook for 2 minutes until fragrant.
3. 3Add the sliced roasted red peppers and stir everything together. Cook for 2 minutes, then pour in the chopped tomatoes. Cook, stirring frequently, for 5 minutes until the tomatoes have reduced and darkened to a deep brick red.
4. 4Pour in the chicken stock and bring to a gentle boil. Tip in the cannellini beans and butter beans and stir through. Reduce the heat and simmer, uncovered, for 20 minutes to let the stew thicken and the flavours meld.
5. 5Return the chorizo and its juices to the pot and simmer for at least 5 minutes, until cooked through according to its packet instructions. If the stew is thinner than you like, use the back of a spoon to crush some of the beans against the side of the pot for a thicker, silkier broth.
6. 6Add the baby spinach in two or three batches, stirring each addition until wilted before adding the next, about 2 minutes in total.
7. 7Taste before adding salt and black pepper; the chorizo is already salty. Divide leftovers into shallow portions and cool within 2 hours. Refrigerate for up to 2 days or freeze for up to 3 months. Defrost fully overnight in the fridge and use within 24 hours. Reheat once in a saucepan, stirring, until steaming hot throughout. Add a little water if the beans have thickened the sauce.

Per serving

kcal

649

protein

36.4g

fibre

14.3g

carbs

40.4g

fat

37.2g