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Butter bean, red lentil, sweet potato and chorizo stew
4.0 (759 reviews)
Creamy butter beans and lentils really suit the heat and spice of chorizo, and this easy stew is full of vitamin-packed veg too - leave out the chorizo for a hearty vegetarian main. All it needs is a hunk of warm crusty bread to soak up those tasty juices.
Total Time840
Servings4
538
Caloriesper servingNutrition Information
538
Calories
21 grams fat
Fat
55.5 grams carbohydrate
Carbs
24.7 grams protein
Protein
15 grams fibre
Fiber
11 grams sugar
Sugar
Ingredients
- 150g dried butter beans
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 tbsp olive oil
- 2 large leeks, trimmed and thickly sliced
- 3 cloves garlic
- 1 x 225g pack Tesco Finest chorizo, cubed
- 75g red lentils
- 2 tbsp tomato purée
- a few sprigs of rosemary
- 1 chicken or vegetable stock cube, made up to 900ml
Instructions
- 1Soak butter beans in water for about 12 hours.
- 2Preheat the oven to gas mark 6, 200°C, fan 180°C.
- 3Drain the beans, put in a roomy pan with fresh water, bring to the boil and simmer for 45 minutes or until cooked.
- 4Roast potatoes with oil and seasoning for 25 minutes until cooked.
- 5Sauté the leek, garlic and chorizo for five or so minutes. Add the lentils, beans, tomato purée, rosemary and stock and simmer gently for 20-25 minutes until the lentils are soft but not falling apart.
- 6Add the sweet potatoes, stir everything together well, season and serve.