This chorizo and bean stew has got to be one of my favourite things to cook. Its so simple and easy to make but it tastes amazing, and it’s pretty healthy. Low in carbs and fat also high in protein (if you’re into that kind of thing haha).
As you may already know I love chorizo, I’d have it with everything if i could. It’s the smokey paprika flavour, it takes me back to Spanish holidays and sunshine and goes lovely with a nice glass of Rioja.
The great thing about this recipe is the versatility. The smokiness of the stew goes great with any white fish but you can easily add some chicken or sausages. It also works really well with chickpeas instead of beans. It freezes really well too. I often make double and have it again later in the week or take it to work the following day.
- 1 Onion
- 1/2 Red Pepper
- 50 grams Chorizo
- 2 clove garlic
- 1 tin Mixed beans any beans without sauce or chickpeas will do
- 1 tin Chopped Tomatoes
- 1 tsp Tomato puree
- 1 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper
- 2 fillets Cod
Slice the onions, peppers, and garlic. Chop the chorizo into chunks. Preheat the oven to 180C.
In a casserole dish fry the onion, add the chorizo and fry until it starts to release its oil and brown slightly. Add the garlic paprika, cayenne pepper, tomato puree and stir. Add the beans and the tin of tomatoes stir and simmer for 25-30 minutes. If its a bit thick add a splash of water.
Wrap the cod in foil and place in the oven for 20 minutes.
Season the stew. I like to serve it in a bowl with the cod on top.
If you're using chicken or sausages rather than fish, brown them off in the pan first, remove them and then add them back after you add the chorizo.