Thursday, 23rd November 2017
RECIPES Article
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This Month's Magazine
Chorizo stew.

Chorizo stew.

This month the Chef at KOKOMO recommends a simple Chorizo stew for those rainy days which keep persisting.

INGREDIENTS

  • 600G/1lb 5oz tinned butter or cannellini beans in water, drained
  • Splash of olive oil
  • 110G/4oz cooked chorizo, cut into pieces, skin peeled off
  • 1 Onion, finely chopped
  • 1 Garlic clove, crushed
  • 1 Sprig of fresh thyme
  • 400G tin chopped tomatoes
  • Handful fresh coriander, roughly chopped
  • Crusty bread, to serve
  • Salt and freshly ground black pepper


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METHOD

  1. Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.
  2. Now add the onion and garlic and thyme and cover with the lid. Cook, stirring from time to time, until soft.
  3. Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.
  4. Add the coriander, season to taste with salt and pepper and stir well.
  5. Serve in soup bowls, with crusty bread.



Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
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Kokomo Cocktail Bar & Restaurant

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