Chorizo, butter bean and spinach stew
I have found this recipe in one of the supermarket magazines which I like taking home for inspirations when I do bigger shopping. I believe this belonged to Morissons. I like rich and hearty meals, especially the stews so I have decided to give it a try. When I was cooking it the whole house was filled with a fantastic rich scent. When tasting the stew for the first time for seasoning I was not impressed too much. Also the spinach made me not quite sure about what to expect. But I can tell you, the spinach was a great idea and the next day, when I actually had a chance to eat the stew – it was incredibly delicious. I mean the flavor and texture as well. Even my colleagues at work praised the scent escaping from the microwave and they all agreed that stews are at their the best the following days.
- 130 g diced chorizo
- 1/2 tbsp olive or rapeseed oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 2 rosemary sprigs, leaves picked
- 2 x 400 g tins butter beans, drained
- 1 x 400 g tin chopped tomatoes
- 600 ml chicken stock
- 200 g bag of spinach
- 2 tbsp chopped flat leaf parsley
- crusty bread to serve (optional)
- In a large pan fry the chorizo in the oil over a medium heat for a couple of minutes. Add onion and cook for further 10 minutes, adding the garlic and rosemary for the final 2 minutes.
- Add the butter beans, tomatoes and stock. Bring to a gentle simmer, then cover and cook for 10 minutes.
- Stir in the spinach and most of the parsley, until the spinach is just wilted. Season to taste.
- Spoon the stew into bowls and scatter over the remaining parsley. Serve with the crusty bread for mopping up the sauce.
This time they were not many. Just instead of rosemary I picked thyme for some reason (as an error but it did not suffer at all) and because I only managed to buy 300 g bag of spinach, I used all of it, which also did not cause any harm. I did not use the bread either, the stew was great on its own. And maybe I have made the stew a bit richer as I used 150 g of whole chorizo, chopped in smaller bits.
Adding a hint of chili for some spiciness (if the sausage was not spicy itself) will add another kick.
That is it. I hope you will enjoy this little treasure and share your impressions.