Turkey, Chorizo, Butter Bean and Kale Stew
This delicious one-pot stew is the perfect way to use up any leftover turkey. Packed full of flavour, it's great for the whole family and it freezes wonderfully. Serve it with steamed rice or crunchy bread.
If you've used up all your Christmas turkey, you can always use chicken. Simply cut up 3 chicken breasts into chunks and fry along with the chorizo. If you don't have butter beans, this dish works well with lots of other beans, such as chickpeas or borlotti beans.
Prep time: 8 minutes
Cooking time: 20 minutes
1 tbsp olive or vegetable oil
1 onion, diced (approx. 15p)
2 cloves garlic, crushed (approx. 10p)
150g chorizo, diced (around £1.60)
2 x 400g tin chopped tomatoes (approx. 70p)
200ml chicken stock (approx. 5p)
1 x 400g tin butter beans, drained (around 54p)
2 big handfuls kale, washed (approx. 20p)
300g cooked turkey, cut into chunks
1. Add the oil to a deep sided frying pan on a medium heat. Add the diced onion and cook until soft.
2. Once the onion is soft, add the diced chorizo and garlic and cook for a further 5 minutes.
3. Add the chopped tomatoes, chicken stock, butter beans and kale. Bring to the boil and then reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally.
4. Once cooked, remove from the heat and leave to fully cool. Once cooled, stir through your cooked turkey. This prevents it being reheated and means it is safe to freeze.
Freeze it: Once cooled, add to a large labelled freezer bag and freeze flat.
Eat it: Remove from the freezer and allow to fully defrost. Once defrosted, add to a saucepan and reheat until piping hot.