Spanish bean stew

For dinner tonight we had Spanish bean stew from the December 2010 pull-out in the GoodFood magazine (image below).  We will be having leftovers tomorrow night.

To save time I made the stew on Wednesday night after the kids went to bed.  So all I had to do this evening was re-heat the stew - making sure the chicken was heated through - and serve.  As I used a stock cube to make my chicken stock, this meal was unsuitable for the baby.  Instead of having the stew, he had leftovers from the leek and mackerel pasta bake.

This recipe is suitable for freezing and according to the recipe can be kept for up to 2 months in the freezer, making leftovers a handy meal to have on standby in the freezer.

Alterations
As with the stew I made on Saturday night, I had no chicken thighs for the Spanish bean stew, so I used 2 chicken breasts instead.  I actually meant to use 3, but lifted the wrong freezer bag out of the freezer!  Anyway, to compensate for the lack of chicken I put an extra couple of potatoes in to the pot.  Instead of using one tomato I used a tin of peeled plum tomatoes, breaking them up with the wooden spoon as they cooked.  I only had 150g of chorizo instead of 200g.  As well as a white onion I used a red onion - both were quite small.  I didn't bother with the parsley as I had none in.


Cost
The chicken breasts cost €2, the chorizo was €1.52, the beans were €1.09, the tomatoes were 67 cent, the red onion was 15 cent, the white onion was 6 cent and I have allowed 50 cent for the potatoes, olive oil and stock cube.  The total cost of the recipe was €5.99, making the cost per meal €3.

Next time I make it I will be adding an extra chicken breast - 2 just was not enough. This will increase the cost by an extra €1 for the whole recipe or 50 cent per meal.  I still think that is quite a reasonable price for a yummy dinner.