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Spanish bean stew

Spanish bean stew

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A star rating of 4.7 out of 5.53 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cannellini beans, chicken thighs and spicy chorizo make for a satisfying and simple one-pot supper

  • Freezable
Nutrition: per serving
NutrientUnit
kcal433
fat19g
saturates6g
carbs25g
sugars5g
fibre5g
protein43g
salt3.05g
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Ingredients

  • 1 tbsp olive oil
  • 200g chorizo sausage, thickly sliced
  • 1 onion , chopped
  • 400g/14oz chicken thigh fillets, cubed
  • 1 tomato , roughly chopped
  • 410g can cannellini bean , drained
  • 1 large potato , cut into small cubes
  • 500ml hot chicken stock
  • 4 tbsp chopped parsley

Method

  • STEP 1

    Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.

  • STEP 2

    Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.

Recipe from Good Food magazine, December 2010

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Overall rating

A star rating of 4.7 out of 5.53 ratings
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