Chorizo and Butter Bean Stew
Makes 1 serving

INGREDIENTS
40 g Chorizo (Diced small. Forty grams flavours the whole pot; a whole ring would double the calories of the dish. As sold. This is where the fat in the dish is.)
200 g Butter beans, tinned and drained (Drained weight.)
200 g Passata
100 g Red pepper
60 g Onion
2 cloves, about 6 g Garlic
Half a teaspoon Smoked paprika
80 g Spinach
A splash Red wine vinegar
A handful, chopped Fresh parsley

METHOD
1. Fry the chorizo in a dry pan over a medium heat for three minutes until the fat runs and the edges crisp. Lift out the pieces and leave the fat.
2. Soften the onion and pepper in the chorizo fat for six minutes, then add the garlic and paprika and stir for a minute.
3. Add the passata, beans and a splash of water, return the chorizo and simmer for twenty minutes until the sauce is thick and the beans have started to break at the edges.
4. Stir in the spinach until it wilts, add the vinegar and parsley, and taste for salt. The chorizo has usually done the seasoning.

Contains sulphites.
Some chorizo contains milk protein. Check the label.

RECIPE NOTES
No oil goes in. The chorizo gives up enough fat in the first three minutes to cook the onion, and that fat is already counted in the figures.
Butter beans carry the protein here alongside the chorizo, so this is one of the lighter-protein dinners in the set. A poached egg on top adds about 80 kcal and 7 g of protein.

Full recipe: https://www.getfuel8.com/recipes/chorizo-butter-bean-stew
