KALE, CHORIZO AND BUTTER BEAN STEW

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, KALE, CHORIZO AND BUTTER BEAN STEW. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from KALE, CHORIZO AND BUTTER BEAN STEW, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare KALE, CHORIZO AND BUTTER BEAN STEW delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make KALE, CHORIZO AND BUTTER BEAN STEW is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook KALE, CHORIZO AND BUTTER BEAN STEW estimated approx 40 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can cook KALE, CHORIZO AND BUTTER BEAN STEW using 7 ingredients and 4 steps. Here is how you cook it.

Just had to pass on this recipe, we had it last night, it took 40 minutes from start to finish, and proved to be a real thumbs up with us, so tasty..... and something different to do with chorizo!

Ingredients and spices that need to be Get to make KALE, CHORIZO AND BUTTER BEAN STEW:

1. 200 grams Chorizo, thickly sliced
2. 1 Carrot, diced
3. 1 Celery, diced
4. 1 Onion, chopped
5. 3 spring of Rosemary, leaves only, chopped
6. 600 ml Vegetable Stock
7. 200 grams Curly Leaf Kale

Instructions to make to make KALE, CHORIZO AND BUTTER BEAN STEW

1. Heat a large nonstick pan and add the chorizo. Stir-fry for 3-4 minutes until browned. Remove to a plate.
2. Add, to the oil left from the chorizo, the onion, celery and carrot and cook gently, covered, for 10 minutes; stir occasionally. Stir in the rosemary and cook for 2 minutes. Add the tomatoes and the stock. Bring to the boil then simmer for 10 minutes.
3. Add the drained butter beans and chorizo. Simmer for 10 minutes.
   Add the kale, cover, and cook for 3-4 minutes.
4. Serve with crusty bread.

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