Venison Chorizo Bean Stew

Serves: 4


1 Venison Chorizo

onion, finely sliced

garlic clove, crushed

1/2 red pepper, diced 

one tin of tomatoes

100 ml water

one tin of cannellini beans or soak dried beans

handful of kale leaves or rocket

black pepper and salt


Fry the sliced chorizo in a pan until nicely browned, take out and put aside.

Add the chopped onion and garlic to the pan and sweat over a low heat until soft. Turn up the heat, add the diced pepper and cook for 5 minutes before adding the chopped tomatoes and water. You can add a teaspoon of smoked paprika if you have any.

Bring to a simmer and cook for 10 minutes before adding the beans. 

Blanch the kale in a pan of boiling water, take out of the pan and add with the chorizo to the stew.  
Allow to heat for a few minutes until everything is nice and hot, season with salt and pepper and enjoy.