Heartwarming chorizo and butter bean stew

We’ve got lots going on at home. My beloved Dad is not at all well and the rest of our large family – most of whom live in North Yorkshire – are coming to visit and staying with us. It’s lovely to see everyone but it can place a strain on the catering department.

At times like this it’s important that the food is simple, tasty and quick. This recipe has all those charms and provides at least 8 of your 5 a day!

Ingredients

To feed 6 you will need:

  • 250 g (ish) chorizo sausage (I like Waitrose Unearthed)
  • 2 large onions
  • 800 g (ish) interesting vegetables from your larder (carrots, butternut squash, beetroot, aubergine, courgettes, fennel, celery)
  • 1/2 red cabbage (or white/Savoy if more convenient)
  • 400 g tin of chopped tomatoes
  • 1 tsp Marigold vegetable bouillon, or equivalent
  • glass of red wine (for the recipe!)
  • 600 g (1 x 400 and 1 x 200 g tin) of butter beans (or chickpeas, or lentils)

Method

Roughly chop the onion and about a quarter of the chorizo and sweat them gently in 2 tablespoons of olive oil for about 10 minutes until soft and sweet. Meanwhile chop the vegetables into large chunks then add them to the pot with the sliced cabbage. Stir and cook for a further 5 minutes. Add a tin of chopped tomatoes, fill the tin again with water and add this along with a heaped teaspoon of Marigold Bouillon, a glass of red wine and a sprinkle (to taste) of chilli powder. Cut the remaining chorizo into large chunks and add to the pot. Make sure veg are almost completely covered (add more water if not) then bring to a simmer, cover and cook for about an hour. Drain and add the butter beans and, optionally, some red pepper and finely sliced leek if you like a bit of crunch. Heat through for a further 10 minutes, uncovered. The stew should be rich and glossy. If not, cook a little longer to reduce the sauce.

Serve with some fresh crusty bread for carb lovers and a dollop of yoghurt if you like it. If your guests have room for anything more then clementines or ripe pears with a sliver of Stilton will hit the spot!

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