Mediterranean Bean Stew with Chorizo – Theo A. Michaels

Course: Main - Dish: Meat - Serves: 4

Canned ratatouille is a great go-to store-cupboard ingredient as it adds aubergine/eggplant, peppers and courgettes/zucchini all in one go! Here I’ve combined it with cannellini beans and chorizo to make a smoky Mediterranean-style stew. Serve with plenty of crusty bread. 

Serves 4

Canned by Theo A. Michaels, published by Ryland Peters & Small (£18.99) Photography by Mowie Kay © Ryland Peters & Small.

Method:

  1. Fry the onion in the olive oil in a large pan over a very high heat for 30 seconds – just long enough to char slightly.
  2. Turn the heat down, add the garlic and chorizo and leave to cook for a minute until the chorizo starts to release its oils, then add the tomato purée/paste and cook for another minute.  
  3. Now add all the remaining ingredients except the parsley. Bring to a simmer, then turn the heat to low, season generously with salt and pepper and leave to cook for 5 minutes.
  4. Finish with the chopped parsley scattered over the top and a decent drizzle of olive oil, and serve with chunks of crusty bread.   

Nutritional information per serving:

Nutritional value per serving 
Nutrient  Per serving 
Energy  1815kJ
  434kcal 
Fat  20g 
   of which saturates  3g 
Carbohydrate  52g 
  of which sugars  12g 
Fibre  13g 
Protein  14g 
Salt  1.67g 
 

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