Bean, Chorizo & Cabbage Stew

This stew is pure comfort in a bowl. It is so warming on a cold day and is also very quick to cook so a perfect stew for midweek. If you want to make this Vegetarian, simply take out the chorizo and bacon, it is equally as delicious.

Tinned beans are also a definite store cupboard essential. They are very economical and a great addition to bulk up soups and stews, as well as being a brilliant source of protein. This stew is quite versatile so you can change the combination of beans to whatever kinds you prefer. I like to make a large batch of this recipe and have the leftovers over the next few days for lunch because the flavours often improve.

Nutritional Information

Energy	430 kcal
Sugars	9g
Carbs	34g
Fat:	19g
Saturated Fat	7g
Proteins	24g

Makes 6-8

Ingredients

1 tin of Kidney Beans

1 tin of Cannellini beans

1 tin of Butter beans

1 tin of Chickpeas

3 Tinned Tomatoes

225 grams Chorizo Sausage

6 slices Smoky Bacon

1 liter vegetable stock

1 head of Green Cabbage

1 handful Fresh parsley

Olive Oil

Sea Salt

Black Pepper

Directions

Step 1.

Slice the bacon into strips.

Cut the chorizo sausage into 1cm thick slices.

Step 2.

Heat 1 tsp olive oil in a large casserole type pot or saucepan (It does need to be big!). Add the bacon pieces and fry on a high heat for 3-4 minutes until they brown nicely.

Step 3.

Add the chorizo slices and fry for another minute. Then add the tinned tomatoes and stock and simmer for 5 minutes.

Step 4.

Meanwhile prepare the cabbage. Remove the outer leaves which tend to be tough. Cut the head of cabbage in half, cut into and remove the tough core, and then slice the cabbage thinly going against the grain.

Step 5.

Drain the tins of beans and rinse under cold water. Add the shredded cabbage and drained beans to the stew and simmer for a further 7-10 minutes. Add the chopped fresh parsley and season with salt and freshly ground pepper to taste.