KALE, CHORIZO AND BUTTER BEAN STEW
KALE, CHORIZO AND BUTTER BEAN STEW

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, kale, chorizo and butter bean stew. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

To finish the stew, stir in the remaining butter beans, the tomatoes and the kale. Bring up to the boil, taste and season again and ladle into warm bowls. Add the tomatoes and the stock.

KALE, CHORIZO AND BUTTER BEAN STEW is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. KALE, CHORIZO AND BUTTER BEAN STEW is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook kale, chorizo and butter bean stew using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make KALE, CHORIZO AND BUTTER BEAN STEW:
  1. Get 200 grams Chorizo, thickly sliced
  2. Prepare 1 Carrot, diced
  3. Take 1 Celery, diced
  4. Get 1 Onion, chopped
  5. Prepare 3 spring of Rosemary, leaves only, chopped
  6. Prepare 600 ml Vegetable Stock
  7. Make ready 200 grams Curly Leaf Kale

Add the butter beans, tomatoes and stock. Stir in the spinach and most of the parsley, until the spinach is just wilted. Slice the chorizo and tip into a large saucepan over a medium heat. Swirl through the pesto, season lightly and ladle into four bowls.

Instructions to make KALE, CHORIZO AND BUTTER BEAN STEW:
  1. Heat a large nonstick pan and add the chorizo. Stir-fry for 3-4 minutes until browned. Remove to a plate.
  2. Add, to the oil left from the chorizo, the onion, celery and carrot and cook gently, covered, for 10 minutes; stir occasionally. Stir in the rosemary and cook for 2 minutes. Add the tomatoes and the stock. Bring to the boil then simmer for 10 minutes.
  3. Add the drained butter beans and chorizo. Simmer for 10 minutes. - Add the kale, cover, and cook for 3-4 minutes.
  4. Serve with crusty bread.

Drain the tins of beans and rinse under cold water. Add the chopped fresh parsley and season with salt and freshly ground pepper to taste. It's packed with paprika flavour and gives a real kick to all sorts of dishes. It's cooking chorizo; different to the cured kind that you would eat sliced as tapas, and will break up as it cooks. Butter bean stew is a healthy yet hearty stew that's perfectly suitable for those on a vegetarian diet.

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