Chorizo Bean Stew – just 4sp!

I got home the day before payday and went to make tea and found I basically had no food left in the house save for a few bits in the fridge and some tins.  The dinner which  followed was therefore a creation of whatever I fancied! The result was a lovely thick and chunky soup/stew which made a nice four portions to box up and take for packed lunch.

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Ingredients

Serves 4 = 4sp (previously 4pp) each

1 Large Onion, finely chopped

35 g Chorizo, roughly chopped

1 red chilli, deseeded and finely chopped

2 large peppers (which ever colour your fancy), finely diced

200g kidney beans, drained

200g cannellini beans, drained

1 x 400g tin of chopped tomatoes

100ml passata

200ml vegetable (or chicken) stock (made using half a veg stock cube)

1 tsp smoked paprika

½ tsp oregano

Salt and Black Pepper

1 tbsp half fat sour cream

Method

Fry your onions in some low kal spray for 6-8 minutes until nice and soft. Add the chorizo, chilli and pepper and fry for another few minutes. Add the paprika and oregano, fry for another minute, then add the beans, tomatoes, passata and stock. Season well and simmer for 30 minutes (or until the beans are nice and soft and the soup has reduced a little and thickened. Take off the heat, stir through the sour cream and serve!

Enjoy!

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One thought on “Chorizo Bean Stew – just 4sp!

  1. Joan Gardiner says:

    I have made this chorizo stew several times and it is lovely. I substitute vegetarian chorizo as my husband does not eat meat and it works very well.
    In fact I have made several of your recipes and they are delicious

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