KALE, CHORIZO AND BUTTER BEAN STEW

Name: KALE, CHORIZO AND BUTTER BEAN STEW
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Chorizo, thickly sliced; 1 Carrot, diced; 1 Celery, diced; 1 Onion, chopped; 3 spring of Rosemary, leaves only, chopped; 600 ml Vegetable Stock; 200 grams Curly Leaf Kale

Gaia's Kitchen @cook_2816634

Just had to pass on this recipe, we had it last night, it took 40 minutes from start to finish, and proved to be a real thumbs up with us, so tasty..... and something different to do with chorizo!

Gaia's Kitchen @cook_2816634

Just had to pass on this recipe, we had it last night, it took 40 minutes from start to finish, and proved to be a real thumbs up with us, so tasty..... and something different to do with chorizo!

Saved

Ingredients

40 mins

4 servings

200 gramsChorizo, thickly sliced
1Carrot, diced
1Celery, diced
1Onion, chopped
3spring of Rosemary, leaves only, chopped
600 mlVegetable Stock
200 gramsCurly Leaf Kale

Saved

Steps

40 mins

1

Heat a large nonstick pan and add the chorizo. Stir-fry for 3-4 minutes until browned. Remove to a plate.
2

Add, to the oil left from the chorizo, the onion, celery and carrot and cook gently, covered, for 10 minutes; stir occasionally. Stir in the rosemary and cook for 2 minutes. Add the tomatoes and the stock. Bring to the boil then simmer for 10 minutes.
3

Add the drained butter beans and chorizo. Simmer for 10 minutes.
Add the kale, cover, and cook for 3-4 minutes.
4

Serve with crusty bread.