Serves 4 | Prep 10 min | Cook 30 min | Ready in 45 mins
When you're after a warming hearty dish when the chill sets in at night, this mid-week and one pot wonder will hit the spot. With the beautiful frangrant spices and flavouful chorizo, you won't need hours to have a beautiful tasty stew ready. This stew also freezes perfectly for when you need to top up the freezer for those dinners in a hurry or last-minute lunch meals.
500g Chorizo sausage (approx 4 large sausages)
150g roasted peppers (fresh or from a jar)
2 cups of kale roughly chopped
1 can of mixed beans
1 can of black beans
1 cup passata
1 medium onion, diced
1/2 cup shaved parmesan
3 clover garlic, rougly chopped
1 tsp smoked paprika
1tsp ground black pepper
3 bay leaf
2 tsp salt flakes
olive oil to cook
Salt and pepper
Finely chopped flat leaf parsley
1. Place a large deep pan (with a lid) or a shallow pot over a medium heat with a drizzle of olive oil.
2. Slice the chorizo in about 1cm thick circles and add to the pan and cook on each side till golden. Remove from the pan and place in a heat proof bowl.
3. In the same pan over a medium heat, add tabout 2 tablespoons of olive oil along with the onion and garlic, saute until soft. Add the paprika, chillli flakes, pepper, bay leaves, salt and coat well in the oil.
4. Rinse and strain the beans. Add the beans, bell peppers, passata and 3 cups of water to the pan and bring to a simmer. Cook for about 25 minutes partially covered.
5. Using a stick blender, place it into the stew mix and give it about 6-10 pulses around the pan to create a thick and chunky texture. Do not over blend as you want it to still maintain chunks. If it becomes too thick add in a little water to the thickness you desire.
6. Add the chorizo into the stew for about 5 mins to heat through. Turn off the heat and top with the greens to wilt. Taste and adjust the salt and pepper.
To serve; place the stew in warned bowls, top with grated cheese, a sprinkly of chilli flakes and finely chopped parsley.
This stew can be make with any of your favourite beans. If you would like to roast your own peppers you can do so over a hot grill or BBQ till blackened and then once cooled you peel the black skin and remove seeds. Alternatively, you can also place them in the oven on a lined tray under the grill and rotate till blackened.
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