Page 35 - JG Performance November 19 Recipe Book
P. 35
Butter bean & chorizo stew
INGREDIENTS
200 grams cooking chorizo
2 400 gram tins chopped tomatoes
2 400 gram tins butter beans, drained 1 jar fresh pesto
SERVES: 4
TOTAL TIME: 15 Minutes
INSTRUCTIONS
Heat a large saucepan over a medium heat. Slice the chorizo and fry in the pan with some oil. Allow to fry gently until it begins to turn dark brown.
Add the tomatoes and butter beans, bring to a boil, reduce the heat and simmer for 10 minutes.
Stir in the pest gently, and form a swirled, season lightly and ladle into four bowls.
Serve hot with a warm crusty baguette.
Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork, while the Spanish version is usually smoked.
MACROS
CALORIES 491 PROTEIN 23 CARBS 24 FATS 32 FIBRE 8
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