This stew is absolutely perfect for a quick mid-week supper but as with many dishes of this kind, the flavour matures when left overnight.
You could add chicken to make it even more substantial. I would gently fry or oven roast some fillets until just done and then add 5 minutes before the end of the cooking time.
You can also play around with the pulses that you use as it works just as well with chickpeas or kidney beans.
Preparation Time
15 Minutes
Cooking Time
35 Minutes
Total Time
50 Minutes
Ingredients:
-
100g chorizo sausage cut into bite sized pieces
-
1 x 400g can cannellini beans, drained
-
1 pepper deseeded and sliced (any colour will do or mixed)
-
1 small red onion, chopped
-
4 large tomatoes or a small handful cherry tomatoes, chopped
-
150ml chicken or beef stock
-
2/3 tbsp olive oil
-
2 cloves garlic, finely chopped
-
Chilli flakes (optional)
-
Fresh parsley
Directions:
- Heat the oil in a pan on a medium/high heat and add the onions and peppers. Allow to soften slightly and just begin to colour.
- Add the garlic and chorizo, frying until the oils & juices begin to run.
- Add the tomatoes and gently fry for a few more minutes.
- Add the beans, chilli flakes (if using) and stock.
- With the back of a spoon, crush some of the beans (this will thicken the stew) but leave most of them whole.
- Allow to simmer for around 10 -15 minutes or until the liquid has reduced and you have a thick soup consistency.
- Season to your taste preference and garnish with fresh parsley.
Notes:
Serve with crusty bread or rice.
Freezes well.
Click here to download or print the one page recipe card
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