Summer Chorizo Stew with Pesto

Chorizo, potato and butter bean stew, topped with pesto

Print Recipe

4.9 from 9 votes

Prep Time 10

Cook Time 4

Course Main Course

Cuisine Spanish

Servings

Calories 586 kcal

Equipment

1 Slow Cooker

Ingredients

250 g Chorizo Sliced
250 g Baby potatoes Quartered
400 g Tinned butter beans (240g drained)
400 g Tinned tomatoes
2 cloves Garlic minced
1 tsp Dried chilli flakes
2 tbsp Tomato puree
200 ml Vegetable stock

To serve

100 g Green pesto fresh if possible
Crusty bread optional

Instructions

In the slow cooker place sliced chorizo, chopped baby potatoes, butter beans, tinned tomatoes, garlic, chilli flakes, tomato puree and vegetable stock. Stir well.
Cook on high for 3-4 hours.
After cooking, stir the contents of the slow cooker. Spoon small amounts of fresh pesto on top of each serving. Optionally serve with slices of crusty bread.

Notes

Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.

Nutrition

Calories: 586kcalCarbohydrates: 41gProtein: 21gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 41mgSodium: 9640mgPotassium: 807mgFiber: 8gSugar: 9gVitamin A: 1035IUVitamin C: 23mgCalcium: 95mgIron: 4mg

Keyword 4 hour, Butter Beans, Chorizo, Pesto, Summer, Sweet Potato

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