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Vegetarian
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Vegan
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Dairy-Free
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Dairy-Free Option
Chorizo, Fennel + Butter Bean Stew
"Super easy and a house favourite." Sophie Godwin
HUGE thanks to the legend that is Soph, aka @sophonaplate, who let us share this #beanspo on our website for all you champs to enjoy. The original recipe is on her instagram here.
Soph is one of the top recipe developers in the UK, writing delicious dishes for the likes of Mob Kitchen + BBC Good Food. She's also writer on food sustainability + a chef! Check out her website + take a look at this article she wrote "Sustainability in the Kitchen" to learn some FAB things on how we can all become more green (besides eating BEANS of course 😉).
Ingredients
1 onion, sliced
2 fennel bulbs, sliced
2-3 cloves of sliced garlic
1/2 chorizo ring, sliced
1 tsp smoked paprika
1 tsp fennel seeds
1 can of chopped toms
1 tsp vinegar (sherry/ white/ red)
1 jar of Bold Bean Co Queen Butter Beans - drained
A few handfuls of Spinach or kale
1 tbsp capers
To serveParmesan
Toasted chopped nuts of choice
Shop The Recipe
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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