Matt Xiaxiang
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Main dishesChorizo and butter bean stew
Smoky chorizo, sweet peppers, and butter beans simmered in a rich tomato stew, finished with crisped kale.
A side of toasted sourdough is the best!
Ingredients
- 400 grams Chorizo sausage
- 2 Shallots
- 2 medium Red sweet pointed peppers
- 3 cloves Garlic
- 2 tablespoons Tomato purée
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried thyme
- 400 millilitres Chicken stock
- 800 grams Butter beans
- 150 grams Kale
- 3 teaspoons Salt
- 3 teaspoons Ground black pepper
- 2 tablespoons Olive oil
Instructions
- Preheat the oven to 200°C. Remove the stems of the kale and roughly chop the leaves.
- Toss the kale with a tablespoon of olive oil and a teaspoon of salt. Spread evenly on a baking tray. Bake for 8-10 minutes, or until crisp. Remove and set aside.
- Heat olive oil in a large pan over medium heat. Pinch off pieces of chorizo sausages into the pan and cook until it releases its oils and turns slightly crisp. Remove and set aside.
- Add diced shallots and julienned peppers to the same pan, cooking until softened - 2-3 minutes. Stir in garlic, tomato purée, smoked paprika, and thyme, cooking for 1-2 minutes to release the aromas.
- Pour in the chicken stock, butter beans, and 100ml of their reserved liquid. Bring to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken slightly. Season with salt and pepper.
- Return the chorizo to the pan, stirring to combine. Let it simmer for an additional 5 minutes.
- Serve immediately, topped with crisped kale.
My notes
Cooking tips
- Frying the chorizo: Ensure the pan is hot and the pan is not overcrowded with chorizo as this will cause it to stem. Refrain from moving the chorizo unnecessarily as this will not give it time to become crispy.
- Stew's consistency: If you want a thicker stew, leave it uncovered and simmer on a higher heat to allow the liquid to reduce.
- More flavour: If possible, allow the stew to rest overnight as this will develop even more depth of flavour. Re-heat when ready to eat.
Alternative ingredients
- Switch out the fresh chorizo sausage for a dried version instead. Slice the dried chorizo sausage diagonally and follow the instructions above. Any other variation of sausage or even bacon can work well too.
- Cannellini beans, navy beans, or chickpeas can replace butter beans for a different texture but still provide creaminess.
- Use spinach or Swiss chard for a milder green option. Or, if you prefer a heartier green, collard greens can be used as a great alternative to kale.
- Vegetable stock is also suitable for this recipe.
- Use crushed tomatoes instead of purée, however to achieve the same stew consistency, reduce the liquid for longer.
Storage instructions
If you’ve added oven-crisped kale, store it separately as it will lose its crispiness in the fridge. Store the stew without the kale, and add the crispy kale when re-heating to maintain its texture.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Allow the stew to cool to room temperature before storing but don't leave out for more than 2 hours. You can freeze for up to 3 months.
Re-heating instructions
If re-heating from frozen, you can defrost overnight in the fridge or in the microwave on the defrost setting. If re-heating on the stove you can defrost in the pan at the time.
- Stove: Heat over medium heat, stirring occasionally, until it’s hot throughout. This method helps maintain the texture and flavour better than a microwave. Add a little water if necessary to loosen the stew.
- Microwave: For a quick re-heat, heat on medium power. Stir occasionally to ensure even heating.
Nutrition and dietary facts
Dairy-free
(Per serving) Calories: 687kcal (31%), Protein: 44.7g (75%), Fat: 26.3g (33%), Saturated fat: 9.7g (65%), Carbohydrates: 75g (27%), Sugars: 9.8g (39%), Fibre: 21.9g (73%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.