With the weather so cold outside, try this butter bean and chorizo stew recipe. This warm and comforting dish will be sure to cure any January blues.
See the recipe below.
By Healthy Diet
200g cooking chorizo
2 x 400g cans chopped tomatoes
2 x 400g cans butter beans, drained
1 serving of fresh pesto (see recipe below for pesto)
1 tbsp The Groovy Food Company Organic Virgin Coconut Oil infused with Chilli & Garlic
For the pesto
2 large handfuls of fresh rocket
55g pine nuts, toasted
2 garlic cloves, finely chopped
150ml The Groovy Food Company Omega High Five Cooking Oil
Slice the chorizo and tip into a large non-stick saucepan with The Groovy Food Company Organic Virgin Coconut Oil infused with Chilli & Garlic over a medium heat. Fry gently for 5 minutes or until starting to turn dark brown.
Add the tomatoes and drained butter beans, bring to the boil, then simmer for 10 minutes.
To make the pesto, place all the ingredients in a food processor and blend to a smooth paste.
Swirl the pesto through the stew, season lightly and ladle into four bowls.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.