Chorizo and Cannellini stew

Sweatinglikeapigtolooklikeafox

I cannot take praise for this as I found it on Runners World website
This slow-cooking autumn warmer is packed with big, smoky flavours and all-round goodness. Once it’s simmering, you can head out for a run and come back in time to serve up. With plenty of fibre and a low GI rating, one bowl should be enough to leave you feeling satisfied.

Serves 4
Prep time 15 minutes
Cooking time 90mins
Vital statistics
(per serving) 360 calories, 18g carbs, 19g fat, 20g protein, 16g fibre

Ingredients

2 tbsp olive oil
6 shallots, sliced
175g chorizo, cut into 2cm slices
2-3 cloves garlic, crushed
1 tsp smoked paprika
Half a head of Fenland celery (£1.59, Waitrose) or other celery, each stalk cut into 3 pieces, plus a few leaves for garnish
1.5 litres chicken/veg stock
2 tins cannellini beans
2 bay leaves
Small bunch flatleaf parsley, roughly chopped
Method

Heat the oil in a saucepan and sweat the shallots until they’re soft, but not coloured. Add the chorizo, turn up the heat a little and continue frying until the chorizo and shallots are lightly caramelised.
Add the garlic, paprika and celery, and fry for a minute, then pour in the stock. Add the drained beans and bay leaves. Bring to the boil and simmer for 90 minutes or until the beans
are soft. (You won’t need this long for tinned beans.) Stir occasionally, and add some cold water if the stew looks too dry.
Stir through the parsley and season to taste with salt and black pepper. Serve in deep bowls and scatter a few celery leaves over the top.

Alatariel75

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