Chorizo and Butter Bean Stew with Kale | Campbells Meat

Ingredients

• 350g dried butter beans, soaked overnight
• 200g fresh young kale, washed and shredded
• 225g chorizo sausage, sliced diagonally
• 50ml olive oil
• 1 onion, sliced
• 150ml white wine
• 1 celery stick, chopped
• 2 red peppers, seeded and roughly chopped
• 1 medium aubergine, cut into bite-sized cubes
• 1 litre chicken or vegetable stock
• A few small potatoes, halved (optional)
• 1 tablespoon chopped fresh thyme
• 4-5 garlic cloves, chopped
• 2-3 ripe tomatoes, quartered
• 2-3 tablespoons chopped fresh flat-leaf parsley or coriander
• Sea salt and freshly ground black pepper