Step 1
Place a medium saucepan over a medium heat ok the chorizo for 5 minutes. Stir occasionally with a wooden spoon
Step 2
Add the paprika and garlic and cook for a further minute. Continue to stir.
Step 3
Pour in the borlotti beans and the tomatoes, add the chilli flakes and gently cook for 12 minutes, uncovered. Stir occasionally.
Step 4
Meanwhile, make the polenta. Measure out 800ml of boiling water from the kettle and pour into a large saucepan. Add the stock powder and bring to the boil. Slowly sprinkle in the polenta and whisk continuously for 1 minute, until thick. Once it has boiled for 1 minute remove from the heat and stir in the butter and the Parmesan and season with salt and pepper
Step 5
Season the chorizo and bean stew with salt.
Step 6
Spoon the polenta in the centre of 4 serving plates and top with the stew.
Step 7
Scatter over the chopped spring onions.
Step 8
Serve hot with a nice bottle of Italian red wine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 364 | ||
Calories from Fat: 135 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 37.9mg | 12 % | |
Sodium 859.7mg | 30 % | |
Potassium 252.7mg | 7 % | |
Total Carbohydrate 47.7g | 14 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 44.2g | ||
Protein 9.9g | 14 % | |
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: 364
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