Butter bean, red lentil, sweet potato and chorizo stew

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

732 ratings

See method

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

Ingredients

  • 150g dried butter beans
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 2 tbsp olive oil
  • 2 large leeks, trimmed and thickly sliced
  • 3 cloves garlic
  • 1 x 225g pack Tesco Finest chorizo, cubed
  • 75g red lentils
  • 2 tbsp tomato purée
  • a few sprigs of rosemary
  • 1 chicken or vegetable stock cube, made up to 900ml

Each serving contains

  • Energy

    2255kj
    538kcal
    27%
  • 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

Method

  1. Soak butter beans in water for about 12 hours.
  2. Preheat the oven to gas mark 6, 200°C, fan 180°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.

See more Casserole recipes

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