4 SERVINGS | 25 MINUTES

CREAMY CHORIZO STEW WITH BEANS AND SPINACH

A quick, creamy stew where the Chorizofärs provides all the seasoning and the beans bring the heartiness. The tomato purée gets a proper fry before the cream goes in — this takes away the acidity and gives the stew a depth that would otherwise need much longer on the stove. Beans and fresh spinach make it really fibre-rich, without it feeling like anything other than good old home cooking. Serve with fluffy basmati rice or bulgur.

In this recipe

chorizo mince400 g

Cold-Pressed Extra Virgin Olive Oil1 liter

ingredients

400 g Nonna Elide Chorizofärs
1 msk Nonna Elide Olivolja Extra Jungfru
1 red onion, chopped
2 garlic cloves, chopped
2 msk tomato purée
5 dl cooking cream
1 large handful fresh spinach
300 g pinto beans (other varieties work well too)
1–2 tsk salt
1 tsk freshly ground black pepper
Basmati rice or bulgur, to serve

how to make it

Heat the olive oil in a pot and fry the chorizofärs for about 3 minutes, until it has taken on some colour.
Add the red onion and garlic and fry for a further 3 minutes over medium-high heat.
Stir in the tomato purée and let it fry along for 5 minutes. This step is important — the purée loses its acidity and the flavour becomes deeper and rounder.
Pour in the cream. Season with salt and pepper, and taste as you go — the chorizofärs is already seasoned and salty, so start off gently.
Stir in the spinach and let it wilt down into the stew.
Rinse and drain the beans. Add them and let the stew simmer for about 6 minutes, until the beans are heated through.
Serve straight away, with freshly cooked basmati rice or bulgur.

nonna's tips

The beans should go in right at the end and just be warmed through — if they cook for too long they'll fall apart and the stew will turn mushy. Rinse them thoroughly; the liquid in the tin makes the stew taste starchy.

Nonna vet bäst.