Chorizo, Cannellini Bean and Butternut Squash Stew
This Chorizo, Cannellini Bean and Butternut Squash Stew is perfect for anyone who loves garlic, chorizo and big bold Spanish flavours. Serve with mashed potato and kale for a hearty, but very easy dinner. Ideal for busy midweek evenings!
Servings 4 people
Calories 358kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic cloves grated or crushed
- 200 g chorizo chopped into 1cm / ½inch chunks
- 500 g butternut squash (roughly half a large one), chopped into 1cm / ½inch chunks
- 400 g tin chopped tomatoes
- 100 ml chicken stock (from a cube is fine)
- Salt and pepper
- 400 g tin cannellini beans drained
- 2 tablespoons parsley chopped (plus extra for sprinkling)
To serve:
- Mashed potatoes, rice or bread
- Green vegetable, such as kale, broccoli or green beans
Instructions
- Put the olive oil into a wide, deep saucepan and add the onion, garlic and chorizo. Cover with a lid and cook on a low heat for 3 minutes, until the onions have softened but are not brown. Stir occasionally.
- Add in the butternut squash, stir and fry gently for a further 2 minutes.
- Next, add in the chopped tomatoes and stock, plus some salt and pepper. Bring to the boil, then turn down and allow to simmer for 10 minutes.
- Use this time to cook your mashed potatoes and prepare your veg.
- After 10 minutes add in the tin of cannellini beans. Cook for a further 10 minutes.
- Use this time to cook your green veg.
- After 10 minutes, add in 2 tablespoons of chopped parsley, stir and then serve with the mashed potatoes, green veg and a glass of Spanish red wine.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 358kcal | Carbohydrates: 41g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 989mg | Potassium: 820mg | Fiber: 10g | Sugar: 9g | Vitamin A: 13851IU | Vitamin C: 41mg | Calcium: 168mg | Iron: 6mg