Chorizo Stew with Tomatoes and Beans

Another one of my new years resolutions this year was to try really try to make and bring in my own lunch a bit more. It would mean saving some cash, plus help me to stick to a healthy ‘diet‘. I was talking to a friend about this and she said she often makes a Chorizo Stew, which she can then take to work for lunch, or freeze for a quick and delicious weeknight dinner. So I decided to copycat her, and cook myself a Chorizo Stew one Sunday evening. I loved it so much that I have made it a couple of times since, experimenting with different ingredients depending on what I had left in my fridge. This Chorizo Stew recipe is so easy to make and will give you 3 hearty servings that you can simply have for dinner, take to work or freeze for another time to enjoy!

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Chorizo Stew with Tomatoes and Beans

Ingredients:
1 large normal or red onion, chopped
1 clove of garlic, crushed
1 tbsp extra virgin olive oil
1-2 red or yellow peppers, diced
1 can of mixed beans, drained (you can also use a can of cooked lentils, butter beans, kidney beans, or any other bean or legume that tickles your fancy)
any other veggies you want to add like; chopped courgette, diced butternut squash, aubergine, sliced chilli, carrots etc.
2 cans of chopped tomatoes
225g spicy (dry or fresh) chorizo ring, sliced into chunks
1 tbsp of paprika
1 tsp of cumin seeds (or cumin powder)
salt & pepper for seasoning

Method:
Heat up a large (heavy-based) saucepan with olive oil, add the chopped onion, garlic, peppers, paprika and cumin and fry until soft and golden for a few minutes. Then add any other veggies you like; for this one I had some aubergine, zucchini and butternut squash left in the fridge so I added this to get my 5 a day. Cook for about 2 minutes and then add the chorizo, the beans and the cans of tomatoes. Season with salt and pepper and give it a good stir so it’s all mixed together. Now turn down the heat to low-medium and leave it to simmer for as long as you like. I’d say a minimum of 20 minutes so the canned tomatoes can reduce to a nice thick sauce, but I’ve usually left mine for at least about an hour to really thicken the stew increase the flavours! And that’s it! Now you can divide your portions how you want for lunch or freezing, or just dig in for a delicious and healthy dinner.

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I normally serve mine with some more greens like spinach and grilled courgette but some salad or other veggies would go really well with it too. Oh and this seems to taste even better the day after! Don’t you just love chorizo?  This Chorizo Stew with Tomatoes and Beans is definitely my favourite dish to cook at the moment and it’s just perfect for these cold winter months. Are you good at making your own packed lunch to take to work?

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