One Pan Chorizo & Butterbean Stew
4
50 minutes
Our One pan chorizo and butter bean stew is deliciously healthy, vegetable packed and bursting with flavour. Using butter beans and black beans provides a great source of protein, a variety of vegetables pack in nutrients and flavour, while the chorizo and chilli oil give this dish bags of extra flavour, warmth and comfort.
A wonderful one to cook in the winter, served with fresh crusty bread on the side.
Method
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1
Heat the Mellow Yellow cold pressed rapeseed oil in a large sauce pan on a medium heat, add the chorizo and fry for a couple of minutes.
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2
Add the sliced onion and peppers. Stir and cook for 5 minutes. Add the butternut squash and aubergine, stir and cook with the lid on for a further 5 minutes.
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3
Pour in the chopped tomatoes, vegetable or chicken stock, butter beans and black beans. Stir well and cover with a lid and let is simmer for around 30 minutes, stirring occasionally, until all the vegetables are well softened.
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4
Once cooked, season to taste and drizzle with Mellow Yellow Chilli Oil, add the freshly chopped parsley. Stir and serve with an extra sprinkle of parsley (optional).
Ingredients
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3 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
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190g chorizo, diced
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1 large red onion, sliced
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2 peppers (1 red, 1 yellow), sliced
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1/2 medium butternut squash, peeled and diced into small cubes (approx. 1.5cm)
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1 aubergine, diced into cubes (approx. 1.5cm)
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400g tin black beans
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400g tin butter beans
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2 x 400g tin chopped tomatoes
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400ml chicken or vegetable stock
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Drizzle Mellow Yellow chill oil
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Fresh parsley, one handful, roughly chopped
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Salt & black pepper
