Chorizo & White Bean Stew

This Spanish style white bean stew is surprisingly easy and quick to make! Perfect for a weeknight dinner at home.

Serves 4-6 Prep time: 10 minutes Cook time: 25 minutes

Ingredients

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)
a 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)
salt
pepper
To serve
Garlic Bread (we love Giannis)
extra thyme to garnish
We cooked this stew in a Le Creuset Signature Cast Iron Casserole.

Method

  1. 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.
  2. 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.
  3. Serve the stew with toasted garlic bread.
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