Recipe: Chorizo & White Bean Stew00:53|BRANDED
This Spanish style white bean stew is surprisingly easy and quick to make! Perfect winter recipe for a weeknight dinner at home. INGREDIENTS: - 6 Spanish chorizo, sliced (we love Hellers) - 1 small onion, chopped - 1 small celery stalk, chopped - 3 baby carrots, sliced (we love Wilcox) - 2 cloves garlic, chopped - ½ red capsicum, sliced - ½ yellow capsicum, sliced - 2 cups cherry tomatoes - 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 - 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. 2. In the same casserole fry the carrots, celery and onion for 1 minute. Add the herbs, garlic, capsicum, tomatoes, paprika and chorizo. Fry for a further 2-3 minutes. 3. Add the vegetable stock and beans. Bring to a 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. 4. Serve the stew with toasted garlic bread. This recipe is brought to you by fresh.co.nz.