Butter bean, red lentil, sweet potato and chorizo stew

Butter bean, red lentil, sweet potato and chorizo stew recipe

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  • Serves 4
  • 15mins to prepare, 1hr 45mins to cook plus 12 hours soaking time
  • 538 calories / serving


  • 150g (5oz) dried butter beans
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 2tbsp olive oil
  • 2 large leeks, trimmed and thickly sliced
  • 3 cloves garlic
  • 225g pack Tesco Finest chorizo, cubed
  • 75g (3oz) red lentils
  • 2tbsp tomato puree
  • few sprigs of rosemary
  • 900ml (1½ pints) light chicken or vegetable stock

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    7g 35%
  • Sugars

    11g 13%
  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 55.5g Protein 24.7g Fibre 15g


  1. Soak butter beans in water for about 12 hours.
  2. Preheat the oven to Gas Mark 6, 200°C, fan180°C.
  3. Drain the beans, put in a roomy pan with fresh water, bring to the boil and simmer for 45 minutes or until cooked.
  4. Roast potatoes with oil and seasoning for 25 minutes until cooked.
  5. Sauté the leek, garlic and chorizo for five or so minutes. Add the lentils, beans, tomato purée, rosemary and stock and simmer gently for 20-25 minutes until the lentils are soft but not falling apart.
  6. Add the sweet potatoes, stir everything together well, season and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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