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

760 ratings

This protein and fibre-packed stew is an excellent dairy-free dinner. Cook your ingredients together with chunks of flavourful chorizo and chicken or veg stock then let the flavours mingle over a simmer. Serve as is or with a little roll of crusty bread - we promise - you're going to love it! See method

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

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

If you don't have these beans, you can use any tinned bean in water

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

Soak butter beans in water for about 12 hours.
Preheat the oven to gas mark 6, 200°C, fan 180°C.
Drain the beans, put in a roomy pan with fresh water, bring to the boil and simmer for 45 minutes or until cooked.
Roast potatoes with oil and seasoning for 25 minutes until cooked.
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.
Add the sweet potatoes, stir everything together well, season and serve.

See more Casserole recipes

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.