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400g Kidney Beans
400g Cannellini beans
400g Butter beans
225g Chorizo Sausage
6 slices Smoky Bacon
1 litre Vegetable Stock
400g Tinned Tomatoes
1 head of Savoy Cabbage
1 handful Fresh Parsley
Slice the bacon into strips and cut the chorizo sausage into 1cm thick slices.
Heat 1 tsp olive oil in a large casserole pot and add the bacon pieces. Fry on a high heat for 3-4 minutes until they brown nicely. Add the chorizo slices and fry for another minute.
Then add the tinned tomatoes and stock and simmer for 5 minutes.
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.
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. Serve in big bowls!
(This stew tastes even better the next day and is great to meal prep for lunches during the week. It also freezes very well.)