Butter bean, red lentil, sweet potato and chorizo stew recipe
This protein and fibre-packed stew is an excellent dairy-free dinner. Cook your ingredients together with chunks of flavourful chorizo and chicken or veg stock then let the flavours mingle over a simmer. Serve as is or with a little roll of crusty bread - we promise - you're going to love it!
See method- Serves 4
- 15 mins to prepare and 1hr 45 mins to cook, plus 12 hours soaking time
- 538 calories / serving
- Dairy-free
Ingredients
- 150g dried butter beans
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 tbsp olive oil
- 2 large leeks, trimmed and thickly sliced
- 3 cloves garlic
- 1 x 225g pack Tesco Finest chorizo, cubed
- 75g red lentils
- 2 tbsp tomato purée
- a few sprigs of rosemary
- 1 chicken or vegetable stock cube, made up to 900ml
Each serving contains
- Energy
- 2255kJ 538.0kcal
- Fat
- 21g
- Saturates
- 7g
- Salt
- 3.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 55.5gProtein 24.7gFibre 15.0g
Method
- Soak butter beans in water for about 12 hours.
- Preheat the oven to gas mark 6, 200°C, fan 180°C.
- Drain the beans, put in a roomy pan with fresh water, bring to the boil and simmer for 45 minutes or until cooked.
- Roast potatoes with oil and seasoning for 25 minutes until cooked.
- Sauté the leek, garlic and chorizo for five or so minutes. Add the lentils, beans, tomato purée, rosemary and stock and simmer gently for 20-25 minutes until the lentils are soft but not falling apart.
- Add the sweet potatoes, stir everything together well, season and serve.
- See more Casserole recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
