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Spanish bean stew

Contains pork – recipe is for non-Muslims only
Cannellini beans, chicken thighs and spicy chorizo make for a satisfying and simple one-pot supper

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 433
  • Carbohydrates 25
  • Saturated Fat 6
  • Sugar 5
  • Protein 43
  • Fat 19
  • Fibre 5
  • Salt 3.05

Nutrition per serving

  • Calories 433
  • Carbohydrates 25
  • Saturated Fat 6
  • Sugar 5
  • Protein 43
  • Fat 19
  • Fibre 5
  • Salt 3.05

Ingredients

  • 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 beans, drained
  • 1 large potato, cut into small cubes
  • 500ml hot chicken stock
  • 4 tbsp chopped parsley

Method

  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.

  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.

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