Smokey Chorizo and Bean Stew

An easy and cheap midweek meal that doesn't skimp on flavour.

This recipe utilises store-cupboard essentials to cutdown on price, this doesn't mean you cut out any flavour! The chorizo brings the smoky Spanish flavour and paprika adding a bit of mild spice.

I served mine up with a crusty roll but could also be enjoyed with rice or a jacket potato. It can also be frozen for leftovers. I used cannelloni beans but different varieties will also work.

Ingredients

Serves 4

• 200g chorizo, chopped into rounds and halved

• can chopped tomatoes

• 2 x cans of beans (I used cannelloni)

• 1 onion, diced

• 2 tbsp paprika

• 4 garlic cloves

• 200g kale

Directions

1. Heat a frying pan with a little oil, fry off the onion and chorizo for about 5 minutes

2. Add to the slow cooker with the rest of the ingredients, except the kale, and mix up

3. Cook on low for 6 hours or 3 hours on high. Add the kale for the last 15 mins of cooking.