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🍲 Fiery Bean and Chorizo Stew

473 kcal · 30 min · 4 servings

Ingredients

• 1 can Kidney beans (approx. 400 g)
• 1 can thick, white beans (approx. 850 ml)
• 1 Onion
• 2 Garlic cloves
• 300 g Chorizo
• 1 red Bell pepper
• 1 red Chili pepper
• 2 tbsp Vegetable oil
• 4 tbsp Tomato paste
• 250 ml Vegetable broth
• 2 sprigs Oregano
• Salt
• Pepper (from the mill)
• 500 ml Passata
• 1 tbsp Freshly chopped Parsley

Instructions

1. 1. Rinse the beans under running water.
2. 2. Drain the beans well in a colander.
3. 3. Peel the onion and the garlic clove.
4. 4. Finely chop the onion and garlic.
5. 5. Remove the casing from the chorizo.
6. 6. Cut the chorizo in half lengthwise.
7. 7. Slice the chorizo.
8. 8. Wash the bell pepper and the chili.
9. 9. Halve the bell pepper and the chili.
10. 10. Remove the seeds and white membranes from the bell pepper and chili.
11. 11. Finely chop the chili.
12. 12. Dice the bell pepper.
13. 13. Heat the oil in a pot.
14. 14. Sauté the chorizo, chili, onion, and garlic in the hot oil.
15. 15. Stir the tomato paste into the mixture.
16. 16. Let the tomato paste fry briefly.
17. 17. Deglaze the pot contents with the broth.
18. 18. Add the drained beans.
19. 19. Bring the mixture to a boil.
20. 20. Add the oregano.
21. 21. Season the dish with salt and pepper.
22. 22. Add the pureed tomatoes.
23. 23. Let the stew simmer gently for about 20 minutes.
24. 24. Add the diced bell pepper.
25. 25. Cook the dish for another 5 minutes.
26. 26. Stir in the parsley.
27. 27. Adjust the seasoning to taste.
28. 28. Serve the stew.

Nutrition per serving

• kcal: 473
• Protein: 26 g · Fett/Fat: 31 g · Carbs: 24 g