Kale, Butter Bean and Chorizo Stew
By Morrisons
Published on 14 May 2021
A hearty, colourful stew, perfect for cold winter nights. Blanching the kale and refreshing in cold water before adding to the stew will help to retain the vibrant green colour of the vegetable and sweeten its flavour.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 3 cloves of garlic, peeled and finely chopped
- 100 g of kale, chopped
- 2 cans of butter beans, drained
- 50 g of chorizo, chopped
- 2 onions, peeled and chopped
- 2 tbsp of smoked paprika
- 2 tbsp of ground cumin
- 1 can of chopped tomatoes
- 1 pinch of sugar
- 3 tbsp of olive oil
- 2 tbsp of cider vinegar
Method
Step 1
Heat 1 tbsp olive oil in a pan and sauté the chopped chorizo, until browned. Remove from the pan, set aside and drain off the excess oil.Step 2
Add 2 tbsp olive oil, the onions, garlic cloves and season. Sauté for 10 mins until golden then add the smoked paprika, ground cumin, cider vinegar, chopped tomatoes and a pinch of sugar.Step 3
Add the chorizo back in and simmer for 10 mins. Meanwhile, blanch the kale in boiling water for 2 mins, then drain, rinse in cold water and add to the stew with the butter beans. Cook through for another 5 mins until piping hot.