Bean, Chorizo & Kale Fricassee (GF/DF)

With a bit of inspiration from Celebrity Masterchef, I recreated this side dish to accompany pan-seared Lemon & Rosemary Turkey steaks. This is a low carb dish, packed with ALOT of protein and fibre that delivers on taste.

If you want to cook the Turkey steaks too, marinade them in lemon juice, olive oil, rosemary, garlic and seasoning for at least an hour. They only need 2 minutes a side in a hot, dry pan. 

Bean, Chorizo & Kale Fricassee (Serves 3-4)

Ingredients

2 brown onions, finely sliced
2 cups frozen broad beans
400g borlotti beans
50g spicy chorizo, diced
2 handfuls kale. sliced
200g passata
1 tbsp gluten free Worcester sauce
1 tsp tomato puree
1.5 tsp smoked paprika
2 cloves crushed garlic
1.5 tsp oregano
1.5 tsp basil
seasoning
Frylight

Method

1. On a high heat, fry the chorizo and allow the fat to release. Add the onions and garlic. reduce the heat a little and sautee until onions are translucent, add the paprika and season.
2. Add the tomato puree and a splash of water, stir well.Put the frozen broad beans in the pan and mix through to defrost, add the Worcester sauce and mix through. 
3. Pour in the drained beans, passata and herbs, mix well. 
4. Add the kale to the pot, season, and turn over the mixture until well combined, reduce the heat and put the lid on. 
5. Allow the fricassee to cook for 3-4 minutes. This would be a good time to cook the steaks!