Spanish bean stew
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.8 out of 5.68 ratingsRate
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Cannellini beans, chicken thighs and spicy chorizo make for a satisfying and simple one-pot supper
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
200g chorizo
sausage, thickly sliced
-
1 onion
chopped
-
400g/14oz chicken thigh
fillets, cubed
-
1 tomato
roughly chopped
-
410g can cannellini bean
drained
-
1 large potato
cut into small cubes
-
500ml hot chicken stock
-
4 tbsp chopped parsley
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Nutrition: per serving
- kcal433
- fat19g
- saturates6g
- carbs25g
- sugars5g
- fibre5g
- protein43g
- salt3.05g
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Method
-
step 1
Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.
-
step 2
Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.
Recipe from Good Food magazine, December 2010
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A star rating of 4.8 out of 5.68 ratings
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