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.
Chorizo & Butter Bean Stew with Potato Mash & Tenderstem Broccoli
A warming and comforting stew, perfect for the colder weeknights. Starring smokey hot cooking chorizo, sizzled till golden, the simmered in a rich tomato sauce. Dish up alongside creamy potato mash and tender roasted Tenderstem broccoli. Sprinkle with pumpkin seeds for the perfect crunch.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 30g pumpkin seeds
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 240g Tenderstem broccoli
- 15ml hot honey (honey, chilli extract)
- 400g passata (tomatoes, salt, citric acid)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 tsp fennel seeds
- 1 onion
- 2 pepper
- 4 garlic clove
- 200g baby tomatoes
- 200g hot cooking chorizo (pork, smoked paprika, salt, spices)
- 4 large potatoes
Nutritional Information
Calories: 655
Protein: 25g
Carbs: 68g
Fat: 29g
Chorizo & Butter Bean Stew with Potato Mash & Tenderstem Broccoli
A warming and comforting stew, perfect for the colder weeknights. Starring smokey hot cooking chorizo, sizzled till golden, the simmered in a rich tomato sauce. Dish up alongside creamy potato mash and tender roasted Tenderstem broccoli. Sprinkle with pumpkin seeds for the perfect crunch.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to the boil
- Pull out a large frying pan, a measuring jug, a sieve, a peeler, a grater & a masher
Boil the potatoes & prep
- Peel and dice the potatoes into 3cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain
- Meanwhile, finely dice the onion. Dice the peppers into 1cm chunks. Halve the tomatoes. Finely chop or crush the garlic
- Slice each chorizo in half, then cut each half into 3 half-moons
Time to fry
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and cook for 5 mins
- Add the onion and pepper and cook for 3 mins, until the chorizo is golden
- Stir in the fennel seeds, tomatoes and garlic and cook for 2 mins
Simmer & grill
- Preheat the grill to high (240C)
- Drain and rinse the butter beans, then add to the pan, along with the passata, hot honey and 75ml water. Bring to the boil, then simmer for 7-8 mins, until reduced slightly
- Meanwhile, trim the broccoli. Add to the foil-lined baking tray, drizzle with 1/2 tbsp oil and season with salt and pepper. Grill for 8-10 mins, until golden and softened
Finishing touches
- Return the potatoes to the saucepan and mash with 1 tsp olive oil and a pinch of salt and pepper
- Finely grate the cheese, then stir half into the mash
- Taste the stew and season with salt and pepper if needed
Plate up
- Serve the chorizo stew into bowls, with the mash and broccoli alongside. Sprinkle the remaining cheese and the pumpkin seeds over the top to finish
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