Eat to beat diabetes | Chorizo and Judion bean stew

This is a lovely low-carb one-pot #TheFridayRecipe supper dish that is really tasty, filling and easy to make, especially if you use pre-cooked butter beans and red peppers. The butter beans contain about 13g/100g of carbohydrate and the whole dish, which serves 4, is around 335 calories/portion.

Judion bean stew

Serves 4

  • A jar of Spanish Judion butter beans or 100g dried butter beans soaked overnight and then cooked according to the instructions on the pack, or a 400g can of pre-cooked ones
  • 2 tablespoons of light olive oil
  • A jar of red piquillo peppers or a fresh red pepper, sliced
  • 1 tablespoon of pitted green olives
  • 1 large onion, peeled and sliced
  • 2 cloves of garlic, peeled and crushed to a paste
  • 190g pack of baby chorizo sausages or whole chorizo, sliced
  • 2 sticks of celery, string removed, chopped into 3cm chunks 
  • 1 x 400g tin of chopped tomatoes and a tablespoon of  tomato paste
  • 1 tablespoon of sherry vinegar
  • 1 tablespoon of sweet (dulce) paprika 
  • Salt and black pepper

To make…

I make this in a large round, shallow cast-iron casserole or you could cook this in a sautée pan and then transfer it to an ovenproof dish.

  • Preheat the oven to 160°C.
  • Heat the oil in the pan or casserole over a gentle heat. Add the onion and cook for about 8 minutes or so until soft and translucent.
  • Add the chorizo sausages and colour each side, a little fat should render into the pan, the beans will soak it up and taste delicious.
  • Stir in the celery and garlic, cook for another couple of minutes.
  • Add the tomatoes, tomato paste, sherry vinegar, paprika, beans and a generous pinch of salt and pepper.
  • Cover and pop the casserole into the oven for about an hour. The sauce should have thickened nicely and the sausages cooked through. Taste and adjust for seasoning, add a little more salt and pepper if necessary.
  • Add the sliced red peppers and the olives. Cover and pop it back into the oven for another 15 minutes. Serve with a light dusting of paprika.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

NB: Always consult an appropriately qualified health professional before adopting a dramatic lifestyle change – we’re all different, what works for one person doesn’t work for everyone.

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Eat to beat diabetes, Meat main courses, Recipes and tagged , , , , , , , . Bookmark the permalink.

1 Response to Eat to beat diabetes | Chorizo and Judion bean stew

  1. Pingback: Iberian tapas feast | Pigeon Cottage Kitchen

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