Butter Bean and Chorizo Casserole with Spinach
Ingredients
- 200 g chorizo, sliced
- 800 g tinned butter beans, drained
- 150 g baby spinach
- 400 g tinned chopped tomatoes
- 1 onion, diced
- 2 garlic cloves
- 1 tsp smoked paprika
- 250 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 500 kcal
- Protein
- 27.2 g
- Carbohydrate
- 36.6 g
- of which sugars
- 7.3 g
- Fat
- 24.1 g
- of which saturates
- 8 g
- Fibre
- 12.1 g
- Salt
- 3.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan over medium heat. Add the chorizo and fry for 3 minutes until it releases its oils.
- 2
Add the onion and cook for 4 minutes, then add the garlic and paprika and stir for 1 minute.
- 3
Add the tomatoes, stock and butter beans. Simmer uncovered for 15 minutes until the sauce thickens.
- 4
Stir in the spinach and cook for 2 minutes until wilted. Season and serve with crusty bread.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.