Chorizo, Olive & Butterbean Stew With Parmesan Mash

Serving size

1 person 2 people 4 people

Ingredients

30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
200g baby tomatoes
10g sunflower seeds
400g passata

(tomatoes, salt, citric acid)
4 large potatoes
2 onion
200g hot cooking chorizo

(pork, smoked paprika, salt, spices)
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
80g rocket
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
4 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
4 garlic clove
300g diced British Free Range chicken breast

Allergens

Contains: Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	664Kcal
	436kJ	2779kJ
Fat	4.1g	26g
of which saturates	1.6g	10g
Carbohydrates	10g	63g
of which sugars	2.0g	13g
Protein	6.4g	41g
Salt	0.33g	2.1g
Fibre	2.0g	13g

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Prep in 10 High protein 1/3 daily fibre New 6 plants

Chorizo, Olive & Butterbean Stew With Parmesan Mash

Name: Chorizo, Olive & Butterbean Stew With Parmesan Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: European
Ingredients: 30g Pitted Kalamata Olives; 200g baby tomatoes; 10g sunflower seeds; 400g passata; 4 large potatoes; 2 onion; 200g hot cooking chorizo; 20g italian hard cheese; 80g rocket; 230g butter beans; 4 tsp smoked paprika & oregano blend; 4 garlic clove; 300g diced British Free Range chicken breast

Prep time: 10 mins

Total time: 30 mins

Cuisine: European

Food group: Poultry

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve & a grater

Make the mash

Peel and chop the potatoes into 3cm chunks, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with a pinch of salt and pepper

Prep the ingredients

Halve the chorizo. Peel the onion and cut into 1 wedges. Grate the parmesan
Heat the large frying pan with on a medium-high heat. Once hot, add the chorizo and fry for 5 mins, stirring frequently
Add the onion, tomatoes and olives and cook for a further 5 mins. Add the chicken and garlic paste and cook for 4 mins

Simmer time

Add the passata, beans (and their liquid), and half of the vinegar. Bring to a boil and simmer for 13 mins until the sauce has thickened. Season with salt and pepper
Mix the parmesan through the mash
Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear