Spicy chorizo stew recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 582 calories / serving
  • Freezable
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Heat the oil in a pan over a moderate heat and add the sliced chorizo and saute for a few minutes. Add the onions, garlic, swede and peppers and saute until softened.

Add the paprika and cook for two minutes. Add the red wine vinegar and cook for a further one minute. Add the tomatoes, tomato puree, sun dried tomatoes and bay leaf. Bring to the boil, season, replace the lid and simmer for twenty minutes. Add the beans and simmer for a further ten minutes and garnish with chopped coriander.

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  • Ingredients

  • 300g chorizo, sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 red pepper, deseeded and cut into strips
  • ½ swede, chopped
  • 1tsp paprika
  • 5ml red wine vinegar
  • 400g can haricot beans, drained
  • 400g can chopped tomatoes
  • 4 sun-dried tomatoes, chopped
  • 1tbsp tomato purée
  • 1 bay leaf
  • 1tbsp freshly chopped coriander
  • 2tbsp olive oil
  • salt
  • pepper
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  • Calories
    582
    29%
  • Sugar
    14g
    16%
  • Fat
    22g
    31%
  • Saturates
    8g
    40%
  • Salt
    0.3g
    5%
of an adult's Reference Intake daily amount.
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