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Chorizo, Butter Bean and Fennel Stew

Chorizo, Butter Bean and Fennel Stew

Serves pea 2 Clock icon 25 minutes
A warming winter stew that's on the table in under 30 minutes.

8 Farmdrop products in this recipe

£ 14 .10
8 items.

Here's how you do it

  1. Add the chorizo to a pan with a little olive oil to stop it sticking. Fry until crispy then remove with a slotted spoon.
  2. Drain off half the fat from the pan, then add the onion and fennel. Sweat for 10 minutes.
  3. Add the garlic, fennel seeds and chilli flakes. Cook for 1 minute.
  4. Add the chicken stock, tomato puree and butter beans. Season with salt and pepper then bring to the boil and simmer for 10 minutes.
  5. Return the chorizo to the stew and serve.

Ingredients

  • 1/2 fennel, chopped
  • 1 red onion, chopped
  • 1 garlic clove, chopped
  • 2 chorizo, sliced into thick chunks
  • 1 tsp fennel seeds
  • 1/2 tsp chilli flakes
  • 1 tbsp tomato puree
  • 200ml chicken stock
  • 1 tin butter beans, drained

Suitable for

  • Gluten free
  • Dairy Free