This inexpensive dish makes a satisfying low-calorie midweek meal.
4 baking potatoes (200g/7oz each)
200g/7oz cooking chorizo, sliced
2 x 400g tins chopped tomatoes with onion and garlic
2 x 400g tins butter beans, drained
50g/1¾oz fresh basil leaves, roughly chopped
salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7.
Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7).
Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil. Serve the stew with the baked potatoes.
Source: BBC Foods