Spicy chorizo stew recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 370 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.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 1540kj 370kcal 19%
  • Fat 24g 34%
  • Saturates 8g 42%
  • Sugars 12g 14%
  • Salt 1.6g 26%

of the reference intake
Carbohydrate 19.5g Protein 19.6g Fibre 8.6g


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