Chorizo, Leek & Bean Stew with Kale and Crème fraîche
After a golden, glorious and happily mild autumn in London, the trees are now almost bare and there is a decisive chill in the air. Winter, it seems, is tapping on the window. This for me calls for food that is going to warm and comfort after a long day at work, but also keep me feeling on tip top form before the Season of Mince Pies and Mulled Wine commences. So, filling up on nutrient-rich greens, tummy-friendly ginger and protein-packed beans seems just the way to go. This simple stew ticks all the boxes; fuss-free, nourishing and totally delicious, it’s just the thing to see you through these dark, blustery days.
Ingredients (serves 2-4)
- 2 tbsp. coconut oil
- 3 cloves of garlic
- 1 large leek
- 1 chorizo sausage
- 1cm cube ginger
- 1 x 400g can of mixed beans
- 200g chestnut mushrooms
- Splash of soy sauce
- Salt & cracked black pepper
- Dollop of crème fraîche
- Sprinkle of coriander to garnish
- Splash of red wine (optional)
- 4 handfuls of kale to serve
What to do
Chop up the leeks, chorizo and mushrooms into roughly ½ cm chunks. Crush the garlic with the flat of your knife and chop it up finely, along with the ginger. Heat up the coconut oil in a medium pan and sauté your leeks until they begin to soften. Then add in the chorizo and mushrooms. When it’s all started to soften and cook together, add in the garlic, ginger and a generous splash of soy sauce.
Now drain the mixed beans and add into the pan. You can even add in a healthy splash of red wine at this point if you fancy. Let it all simmer together for about 8 minutes on a medium heat, seasoning to taste.
As your stew is simmering away, fill a pan with boiling water and throw in the kale, letting it simmer on a low heat for around 5 minutes.
By now your stew should be bubbling together and smelling delicious, so switch off the heat while you drain your kale. Serve it all on a plate, kale first, then your stew followed by a dollop of crème fraîche and sprinkle of coriander.