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Pick and Mix
Chorizo, Fennel + Butter Bean Stew
"Super easy and a house favourite." Sophie Godwin
Chorizo, Fennel + Butter Bean Stew with Capers
Rated 3.5 stars by 48 users
Servings
2-3
Cook Time
20 minutes
Author:
Sophie Godwin
"Super easy and a house favourite." Sophie Godwin
Ingredients
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1 onion, sliced
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2 fennel bulbs, sliced
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2-3 cloves of sliced garlic
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1/2 chorizo ring, sliced
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1 tsp smoked paprika
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1 tsp fennel seeds
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1 can of chopped toms
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1 tsp vinegar (sherry/ white/ red)
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1 jar of Bold Bean Co Queen Butter Beans - drained
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A few handfuls of Spinach or kale
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1 tbsp capers
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Parmesan
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Toasted chopped nuts of choice
To serve
Directions
Fry off onion, fennel + chorizo in a generous glug of olive oil until the veg is softened.
Add garlic, smoked paprika, fennel seeds, chopped tomatoes + two cans of water. Chuck in a parmesan rind if you have one.
Add a splash of vinegar, and the drained butter beans.
Bubble away for 15 minutes then wilt in kale/spinach.
Add spoonfuls of capers, season to taste.
Ladle into bowls, top with toasted nut of your choice and grated Parmesan.
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