Chorizo with beans & greens
Waitrose and Partners

Chorizo with beans & greens

This all-in-one dish is even better the next day, so make double and have it for lunch. If you’re cooking for more people, serve it with big pasta shells parmesan.

3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr

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Ingredients

  • 2 tbsp olive oil
  • 190g Cooks’ Ingredients Cooking Chorizo
  • 1 onion, finely chopped
  • 2 sticks celery, sliced
  • 4 clove/s garlic, chopped
  • 100ml dry white wine
  • 4 ripe tomatoes, chopped
  • 2 x 400g cans Essential Butter Beans, drained
  • 400g can Essential Haricot Beans, drained
  • 400g Swiss chard

Method

  1. Heat the oil in a large saucepan and cook the chorizo over a high heat to brown on both sides. Turn down the heat and add the onion, celery and garlic. Cook for 5-7 minutes until softened but not browned.

  2. Add the white wine, turn up the heat and simmer fast until reduced by ½. Add the tomatoes and beans, season, and return to a gentle heat for 15 minutes until thickened.

  3. Tear the leaves from the chard and shred. Finely chop the stalks. Add the stalks to the pan and cook for a few minutes then stir in the shredded leaves and simmer for 5-10 minutes, stirring occasionally, until the chard is tender. Check the seasoning and serve with crusty bread to mop up any juices.

Cook’s tip

This is a great dish to increase your veg intake. Use any mix of green leafy vegetables you have available – spinach, kale, cabbage all work well here. Swap in different beans – cannellini or borlotti are particularly good. And of course, you can use pancetta or bacon lardons instead of chorizo, or go meat free and leave out altogether.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,132kJ/ 512kcals

Fat

26g

Saturated Fat

8.9g

Carbohydrates

32g

Sugars

8.1g

Fibre

17g

Protein

24g

Salt

2g

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