Chorizo & Bean Stew

It’s that time of year where we could all use a little spice in our lives.

This hearty chorizo & bean stew from Niall Kirkland is the perfect warming meal to serve up on a dark winter evening.

Packed with rich, smoky flavours and a kick of heat — it’s just what you need to keep you full and feeling good. You don’t have to do much to nail this dish either, it’s pretty much a case of letting it simmer away on the hob until it’s the perfect thickness for you to enjoy.

Serves 4 

Ingredients

• 1 tbsp. coconut oil
• 1 onion (finely chopped)
• 3 garlic cloves (finely sliced)
• 1 red pepper (finely sliced)
• 100g chorizo (roughly chopped)
• 2 sprigs of rosemary (leaves removed and chopped)
• 1 tin kidney beans (drained)
• 1 tin cannellini beans (drained)
• 1 tsp. smoked paprika
• 1 dried chilli (optional)
• ½ tin chopped tomatoes
• 4 bay leaves
• 1 chicken stock cube
• 5-2 litres of hot water

To serve:

• Sliced sourdough bread

Method

1. In a large deep pan or casserole dish, heat coconut oil on a medium heat. Add the onion and garlic.
2. Fry for 5 minutes until the onions are soft, then add the red pepper. Fry for another 3-4 minutes then add chorizo slices and rosemary. Continue to fry for 5 minutes until the chorizo begins to release its juices, being careful not to burn.
3. Add the beans, smoked paprika, dried chilli and a large splash of water. Stir well until chorizo and beans are coated in smoked paprika, bring the pan to a simmer and cook for 5 minutes.
4. Add the chopped tomatoes, bay leaves, chicken stock and 1.5-2 litres of recently boiled water. Bring to a simmer then reduce to a low heat and leave to cook for 30-45 minutes, until the stew has thickened.
5. Serve immediately with a slice of sourdough or keep in the fridge for 2-3 days.