This broth is my absolute favourite winter warmer. Every time I think of this meal I crave it. Although there is not much to it, it is so filling and delicious especially if you pair it with a lovely loaf of bread with butter. This dish definitely is all about the chorizo, it makes it so tasty!
I pulled this recipe out a
Tesco RealFood magazine and since then I have taken good care of it to ensure it doesn't get damaged as I couldn't live my life without it. It has become a firm favourite in our house. It is super quick to make (if you take the right short cuts like I do) and once you've tried it, you'll want to eat it all the time!
Serves 4 - takes 35 minutes - cost per serve 76p
You will need:
- 100g rice (Uncle Ben's microwave does the trick but you'll have some leftovers)
- 125g chorizo (I used pre-sliced and just broke it into pieces)
- 1 large red onion, sliced (Again I'm lazy so bought a packet of already cut onion from ASDA)
-1 garlic clove, chopped (Very Lazy garlic)
- 1 tbsp olive oil
- 1 litre chicken stock
- 1 x 400g tin borlotti beans, drained and rinsed
-1/2 savoy cabbage, cored and sliced
Start by cooking your rice so that it is complete when the rest of the recipe is done. I used microwave rice so I did it a few minutes before I was complete! Meanwhile, heat a dry saucepan over a medium heat. Add the pieces of chorizo and cook for 3-4 minutes until crisp (it smells amazing!). Remove this from the pan and set aside.
Pour out the chorizo oil, then add the onion, garlic, olive oil and season. Cook for 8 minutes, until softened. Add the stock and bring to the boil, then simmer for 5 minutes. Add the chorizo, beans and cabbage, and cook for a further 3-4 minutes. Add the rice to the saucepan with the other ingredients, mix and that's it.
You are now ready to enjoy the delicious meal that is savoy, chorizo and borlotti bean broth! Let me know what you think if you decide to try it or have had it before!
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