Chorizo with beans & greens

Name: Chorizo with beans & greens
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 190 g Cooks’ Ingredients Cooking Chorizo, sliced into rounds; 1 onion, finely chopped; 2 sticks celery, sliced; 4 clove/s garlic, chopped; 100 ml dry white wine; 4 ripe tomatoes, chopped; 400 g cans butter beans, drained; 400 g can haricot beans, drained; 200 g British rainbow chard

A gutsy one-pan stew, packed with spicy chorizo and mellow beans.

4.5 out of 5 stars(3) Rate this recipe

3 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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2 tbsp olive oil
190g Cooks’ Ingredients Cooking Chorizo, sliced into rounds
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 butter beans, drained
400g can haricot beans, drained
2 x 200g British rainbow chard

Heat the oil in a large shallow pan 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.
Add the white wine, turn the heat back up and simmer until reduced by half. Add the tomatoes and beans, season and return to a gentle heat for 15 minutes until thickened.
Tear the leaves from the chard and shred. 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, if liked, 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.