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