SUMMER CHORIZO STEW

Ingredients | Serves 2

1 onion

1 clove of garlic

glug of olive oil

1 paprika smoked chorizo sausage

2 tins of cannellini beans

250ml chicken stock

1 tbsp red pesto (I used fiery chilli red pesto)

100g kale

1. Chop the onion and garlic and fry in the olive oil until soft and translucent.

2. Slice up the chorizo and cut into halves and add to the onion and garlic.

3. Drain the tins of beans and add to the pan, then add the chicken stock and pesto. Stir and bring to the boil. Reduce heat slightly and add the kale and cook for a further 10minutes.

4. Serve in bowls with some crusty bread on the side if you wish. Yum!

chorizo-stew

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