Chorizo &
White Bean Stew

Ingredients

• 2 chorizo sausages, sliced (about 250g)
• 2 x 400g cans cannellini beans, drained and rinsed
• 400g crushed tomatoes
• 1 brown onion, diced
• 4 cloves garlic, minced
• 1 cup chicken stock
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and pepper
• Fresh parsley to serve
• Crusty bread to serve

Method

1. 1
   Heat olive oil in a large heavy-based pan over medium-high heat. Add chorizo slices and cook 3–4 minutes until golden and the oil releases its orange colour. Remove chorizo and set aside, leaving the oil in the pan.
2. 2
   Reduce heat to medium. Add onion to the chorizo oil and cook 5 minutes until softened. Add garlic and smoked paprika, cook 1 minute.

   The smoked paprika and chorizo oil together is where all the flavour lives.

3. 3
   Add crushed tomatoes, stock, and thyme. Stir well. Bring to a simmer and cook 8 minutes.
4. 4
   Add drained beans. Return chorizo to the pan. Simmer 8–10 minutes until the stew thickens and the beans are heated through. Crush a few beans against the side of the pan to thicken the sauce.
5. 5
   Taste and adjust seasoning. Serve topped with fresh parsley with crusty bread for mopping up the sauce.

Notes & Swaps