My favourite slow cooker stew is Chorizo and Bean, I usually use black eyed beans but as I want to use up some staples in my cupboards before they go out of date I changed this to a puy lentil stew. I also sometimes use a can of baked beans. Last week I discovered that Red lentils are one of my trigger foods and now have to avoid them but I prefer puy lentils for taste and texture anyway, so I’m not sure what my point is.
When cooking I don’t tend to measure out of weigh my ingredients, so you will find most of my recipes are more of a guideline than an actual recipe! Besides with a stew, specified amounts aren’t really required and it’s all down to matter of taste and preference. As always this recipe is made using gluten free ingredients.
Two cloves of Garlic sliced
Lentils/beans of choice (precooked)
Tablespoon of mixed herbs
Pinch of salt and pepper
1 pint stock using a gluten free veg stock cube
You can also add onions but they are a trigger food for me.
Two table spoons of tomato paste or a small jar of tomato sauce
Chorizo, I use a quite spicy chorizo so no extra spice needed unless you like it very spicy! To make a vegan version, substitute the chorizo with a tablespoon of chipotle paste.
Basically you can use what you like but I always use at least one root vegetable like a turnip or parsnip but here’s what I generally use.
One small turnip or parsnips
Two medium carrots
Orange or yellow pepper
Add everything to the pot and cook on high for about six hours, stir occasionally to mix up the flavours.
Serve with corn bread or as we did on National Cheese day, grilled cheese toasties!!