Kale, Butter Bean and Chorizo Stew
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Ingredients
- 200 g cooking chorizo sausages
- 150 g curly kale, stalks removed
- 800 g butter beans
- 1 onion
- 300 g tomato passata
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 469 kcal
- Protein
- 25.5 g
- Carbohydrate
- 34.8 g
- of which sugars
- 8 g
- Fat
- 20.9 g
- of which saturates
- 6.7 g
- Fibre
- 13.1 g
- Salt
- 2.64 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 and fry the sliced chorizo for 5 minutes until starting to release its oil.
- 2
Add the chopped onion and cook for 6 minutes until softened.
- 3
Drain and rinse the butter beans and add to the pan with the tomato passata.
- 4
Bring to a simmer and cook for 10 minutes.
- 5
Add the kale and cook for 5 minutes until wilted and tender.
- 6
Season to taste and serve in bowls.
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