Kale, Butter Bean and Chorizo Stew
By MorrisonsA 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
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 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
3 stepsStep 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.