SPANISH BEAN STEW
Cannellini beans, chicken thighs and spicy chorizo make for a satisfying and simple one-pot supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.
- Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.
Nutrition Facts : Calories 433 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 3.05 milligram of sodium
THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS
Steps:
- Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
- Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
- After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
- Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
- Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
- Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
- After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
- Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!
SPANISH PORK WITH BEANS
Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
- Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
- Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
- If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.
Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium
SPANISH MEATBALL & BUTTER BEAN STEW
This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika - an impressive 4 of your 5 a day
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
- Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
Nutrition Facts : Calories 435 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
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