Ingredients
130g diced chorizo
½ tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 rosemary sprigs, leaves picked
2 x 400g tins butter beans, drained
400g tin chopped tomatoes
600ml chicken stock
200g spinach
2 tbsp chopped flat-leaf parsley
crusty bread, or lower carb bread to serve (optional)
Method
1. In a large pan, fry the chorizo in the olive oil over a medium heat for 2-3 mins. Add the onion and cook for 10 mins, adding the garlic and rosemary for the final 2 mins.
2. Add the butter beans, tomatoes and stock. Bring to a gentle simmer, then cover and cook for 10 mins.
3. Stir in the spinach and most of the parsley, until the spinach is just wilted.
4. Season to taste.
5. Spoon the stew into bowls and scatter over the remaining parsley.
6. Optional – serve with crusty or lower carb bread for mopping up the sauce.
Recipe Tips
ii) For a vegetarian alternative, you could replace chorizo with 2 tsp smoked paprika, the chicken stock with veggie stock and double the garlic.
Per Serving: – Fat 12g Protein 15.9g Carbohydrate 23.6g
~ enjoy your Autumn days ~
You will find a variety of recipes and articles within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan