Pearl Barley with Chorizo, Butter Beans and Kale
Makes 1 serving

INGREDIENTS
40 g Chorizo (Forty grams is enough to flavour the whole bowl, because the fat that runs out of it is the cooking oil. As sold. This is where the fat in the dish is.)
150 g Cooked pearl barley (Cooked weight.)
120 g Butter beans, tinned and drained (Drained weight.)
60 g Kale
150 g Chicken stock (Made up from a cube or a pot.)
1 clove, about 3 g Garlic
Half a tsp Smoked paprika
A squeeze Lemon juice

METHOD
1. Dice the chorizo small and fry it in a dry pan over a medium heat for three minutes until it is crisp and has stained the pan orange.
2. Add the garlic and paprika for thirty seconds, then the barley, beans and stock. Simmer for five minutes, crushing a few beans against the side to thicken it.
3. Stir the torn kale through and cook for two minutes more until it wilts, then finish with the lemon.

Contains gluten cereals and celery.
Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
No oil is added because chorizo is 22% fat and gives up most of it in the pan. If the pan looks dry after the chorizo, the chorizo was lean, and a teaspoon of oil is fine.
The beans and the chorizo split the protein about evenly. Chickpeas or cannellini swap in at the same weight for about the same numbers.

Full recipe: https://www.getfuel8.com/recipes/pearl-barley-chorizo-butter-bean-kale
