Chorizo, potato and bean speedy stew
Marika’s Kitchen
Ready in 30 minutes. Serves 4.
1 leek sliced
2 medium sized Cyprus potatoes (peeled and chopped)
1 teaspoon of cumin
1 teaspoon of pimento
2 bay leaves
1 Garlic clove (crushed and sliced)
200g of spicy Chorizo (sliced)
1 tin of red kidney beans (drained)
1 tablespoon of tomato puree
200g of fresh green beans (trimmed)
300ml of hot water with 1 beef stock cube dissolved in.
Handful of chopped flat leaf parsley
Salt and black pepper
HOW TO MAKE THIS
1. Add a glug of olive oil to a large pot (with lid) add the leeks and potatoes, sauté them for a few moments. Then add the garlic, cumin, Pimento, tomato puree and bay leaves and give a quick stir.
2. In a separate frying pan, add the sliced Chorizo, cook for only two minutes on each side, turn the heat off and add to the main cooking pot. (Add the red paprika oil to the pot as well, or if you want to reduce the fat, just add the cooked Chorizo)
3. Now prepare the stock and add to the pot.
4. Cook with the lid off for say 5 minuets.
5. Now add the Green beans and the drained kidney beans, season, a quick mix then leave to cook for a further 15 minutes with lid on until the potatoes are cooked, but don’t over cook because you don’t want your potatoes mushy.
6. If the sauce is too watery, take the lid off, up the heat so you can reduce the sauce so its thinker. (Say 5 minutes)
7. Serve with a dollop of fresh Greek yogurt, a sprinkle of parsley and a well-deserved glass of red wine.
