Chorizo & White Bean Stew

Name: Chorizo & White Bean Stew
Prep time: 10 min
Cook time: 25 min
Ingredients: 6 Hellers Spanish chorizo (sliced); 1 small onion (chopped); 1 small stalk celery (chopped); 3 Wilcox baby carrots (sliced); 2 cloves garlic (chopped); ½ red capsicum (sliced); ½ yellow capsicum (sliced); 2 cups Beekist baby tomatoes; 2 sprigs Superb Herb Rosemary; Handful of Superb Herb fresh thyme (chopped); 1 teaspoon paprika; Drizzle of Olivado extra virgin olive oil; 1 can Chantal Organics cannellini beans; 1 1/2 cup vegetable stock; salt; Pepper; Giannis Garlic Bread; Superb herb thyme to garnish

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

Print Pin Rate

Prep Time 10

Cook Time 25

Course Dinner

Servings people

Equipment

We cooked this stew in a Le Creuset Signature Cast Iron Casserole.

Ingredients

6 Hellers Spanish chorizo sliced
1 small onion chopped
1 small stalk celery chopped
3 Wilcox baby carrots sliced
2 cloves garlic chopped
½ red capsicum sliced
½ yellow capsicum sliced
2 cups Beekist baby tomatoes
2 sprigs Superb Herb Rosemary
Handful of Superb Herb fresh thyme chopped
1 teaspoon paprika
Drizzle of Olivado extra virgin olive oil
1 can Chantal Organics cannellini beans
1 ½ cup vegetable stock
salt
Pepper

To serve

Instructions

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.
Serve the stew with toasted garlic bread.