Haricot bean stew
Is there anything worse than a disappointing lunch? I mean, save for actual upsetting and disappointing things. We’ve all made sandwiches destined to be uneaten or had people over and panicked at the last minute with what we’re going to make. This little haricot bean stew is absolutely perfect for lunchtime munching – whether that’s at home or at work.
It’s firmly become one of my favourite things to make if I’m working from home or having people over for lunch at the weekend. It’s quick and simple to make, but is both delicious to eat and something a little different. Don’t be put off by the word ‘stew’, the flavours make this a dish you can eat all year round, and it’s not big, thick and heavy. Summer lunches in the garden is what this was made for and where you will love it.
OK, but let’s be real though, you can also totally make a batch of this and load up some tupperware and take it with you to work. This is much better than a meal deal or whatever your options are because it’s both light and filling. You don’t have to fear a 2pm plunge into a carb-induced coma (that always makes for a crappy afternoon) or a 3.30pm snaccident. You can also make it quite spicy or just pleasantly tangy, depending on how much you feel you want to handle in public.
My favourite way to use this recipe though is on a day when I know something’s happening after work – or, more likely, that I’ll be there late to meet a deadline. It means that I can make it through to whenever I get home without devouring ‘half’ a pack of biscuits or fall for a takeaway on the way home.
If you’re more looking for something with dinner potential, then this can also be your friend. Use it as a side dish, or top with shredded chicken and a few handfuls of spinach for a more filling meal.
All in all, this haricot bean stew is just a great little recipe to have up your sleeve. It’s heading towards the lighter foods of summer, but with enough depth to ensure you’re properly fed. It’s easy to make at the weekend and it will sit quite happily in the fridge for when you need it. Lunch or dinner, it’s what you need it to be.
This is a great way of getting a delicious lunch and a lot of goodness into your life. Packed with pulses and vegetables, it works really well if you have people over or are taking it in a tupperware tub to work.
- 1 tin of haricot beans (400g)
- 1 stick of celery
- 1 carrot
- 1 small onion
- 100g chorizo
- 1 tsp smoked paprika
- 200ml chicken stock
- 2 bay leaves
- Salt and pepper
Start by prepping everything you need. Drain and rinse the haricot beans, dice your onion quite finely, likewise the celery. Chop your chorizo into little chunks – I tend to make pound coin-sized discs and quarter those.
Pop your chorizo into a medium-sized pan and put it on a medium heat. Let it heat up until the orange oils start coming out of the chorizo. Put your bay leaves in at this point and let them fry a little in the oil. If your chorizo hasn’t released much oil, add in half a tablespoon. Add the onion, celery and paprika. Stir to coat and put the lid on. Let it cook gently for about ten minutes, stopping to stir it every two or three minutes.
Once softened, add in the haricot beans and stock. Bring it up to a simmer and let it cook for about five or six minutes. Transfer to your serving dish and add a generous amount of black pepper and then shred some parsley over the top.
Serve straight away or allow it to cool and then pack it up for lunch the next day.