6 Spanish chorizo, sliced (we love Hellers)
1 small onion, chopped
1 small stalk celery, chopped
3 baby carrots, sliced (we love Wilcox)
2 cloves garlic, chopped
½ red capsicum, sliced
½ yellow capsicum, sliced
2 cups baby tomatoes (we love Beekist)
2 sprigs rosemary (we love Superb Herb)
Handful fresh thyme, chopped (we love Superb Herb)
1 teaspoon paprika
A drizzle extra virgin olive oil (we love Olivado)
1 can cannellini beans (we love Chantal Organics)
1 1/2 cup vegetable stock (we love Simon Gault)
To serve Garlic Bread (we love Giannis)
Extra thyme to garnish
We cooked this stew in a Le Creuset Signature Cast Iron Casserole.
Heat a drizzle of oil in a large deep casserole over medium high heat. Fry the chorizo for 2-3 minutes. Remove from the pan and set aside. In the same casserole fry carrot, celery and onion for 1 minute. Add the herbs, garlic, capsicum, tomatoes, paprika and chorizo. Continue to fry for a further 2-3 minutes.
Add the vegetable stock and beans. Bring to boil. Season with salt and pepper if necessary. Cover the casserole and reduce the heat to low. Simmer for 15-20 minutes or until the stew is thickened. Garnish with some extra fresh thyme.