Mrs. Jackson Cooks

Life through food

Winter greens inspiration: quick chorizo and bean stew

on February 4, 2011

I’d bought some savoy cabbage (because it was 39p in Aldi!) but had no idea what to do with it. So I found a recipe on the BBC good food website for a chorizo and bean stew with kale. Now, I know cabbage isn’t kale, but it’s near enough!

The original recipe is here:

It’s another super quick recipe great for mid-week dinners that’s cheap and tasty and low in calories. In fact, it was so low in calories I thought I could add a bit more chorizo without worrying about it. I made baked potatoes to go with it as I really wasn’t sure what should accompany it. But baked potatoes went well. It did slow down the time to cook the potatoes, but it was probably worth it, considering I did do them in the microwave first before shoving them in the oven to finish them off.

Quick chorizo and bean stew

Serves 2

  • 1 tbsp oil (I used olive)
  • 1 onion, finely sliced
  • 1 garlic clove, finely chopped
  • 1 red chilli, finely chopped
  • 50-70g chorizo (I used 70g). If you can get uncooked its better, but cooked is fine, diagonally sliced
  • 500ml chicken stock
  • 1 tsp mixed herbs
  • salt & pepper
  • 100g savoy cabbage, kale or other winter greens, sliced into 1inch strips
  • 1 tin cannelini beans, drained
  1. Heat the oil in a large pan on a medium heat. Add the onion, garlic and chilli and cook until the onion starts to brown.
  2. Add the chorizo and fry until the chorizo starts to release its oils, or about 5-8 minutes.
  3. Next add the stock, seasoning and herbs.
  4. Then add the kale or winter greens and the beans and simmer until the cabbage is softened, about 6-7 minutes.
  5. Serve with potatoes or rice or something and enjoy with a nice glass of wine to take the edge of another wintery day at the office 🙂

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