Chorizo and Bean Stew

This is an easy recipe that can be cooked up in one pan. It only takes 15 minutes to prepare so you don’t have to spend all night in the kitchen when you get back from the gym or from work. This recipe serves 2.

Ingredients:

• 2 rashers of chopped bacon
• 1 chopped onion
• 3 plump tomatoes
• 400g can of cannelloni or butter beans
• 2 chopped garlic cloves
• 1 tsp of chopped rosemary
• 1 tsp of chopped thyme
• 1 tsp of paprika
• 2 medium chorizo sausages (about 10cm)
• 2 tbsp chopped flat leaf parsley
• 1 bay leaf

Method:

Heat 1 tbsp of olive oil in your saucepan on a medium heat. Add the bacon and the bay leaf and cook for a couple of minutes. Add the onion and cook, stirring frequently, for 3-4 minutes, until the onion is browned. Chop the tomatoes. Tip the beans into a sieve and rinse them under the cold tap. Shake them well so they dry out. Add the garlic, rosemary and thyme to the pan and cook until you get a good waft of the delicious flavours. Stir in the paprika and then the tomatoes. Turn down the heat a bit and cook until the tomatoes have collapsed and given out some of their juice.

While the tomatoes are cooking, chop the chorizo into 1cm wide slices and add them to the pan, along with the beans and a sprinkling of salt and pepper. Pour in 100ml of water and simmer for 5 minutes. Taste - season if required. Stir in the parsley and what’s left of the oil.

Serve with some hot crusty bread or warm over some lettuce leaves and a slice of garlic toast.

Per portion:

515 calories; 42g carbohydrates; 27g protein; 19g of fat.