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.
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
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.
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