1. In a medium saucepan over a medium heat, cook the chorizo, onion and garlic in a little olive oil for 5 minutes. Add in the paprika, tomatoes and beans, then reduce the heat, cover and cook for 20 minutes. Remove the lid in the last few minutes to thicken stew, if desired. Serve with slices of crusty bread and a nice glass of red wine.
Add one sliced pepper at the same stage as the onions
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 345 | ||
Calories from Fat: 235 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 44mg | 14 % | |
Sodium 631.4mg | 22 % | |
Potassium 417.3mg | 11 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 12.7g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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