By Claire
Nutritional Info(100g)
- Rapeseed oil
- Chorizo
- Onion
- Garlic
- Chopped tomatoes
- Cannellini beans
- Parsley
- Bread
- Black pepper
Chorizo and bean stew
Ingredients
- splash of rapeseed oil
- 110g/4oz cooked chorizo, cut into pieces, skin peeled off
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 400g tin chopped tomatoes
- 600g/1lb 5oz tinned cannellini beans in water, drained
- handful fresh flatleaf parsley, roughly chopped
- crusty bread, to serve
- salt and freshly ground black pepper
Method
-
Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.
-
Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.
-
Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.
-
Add the parsley, season to taste with salt and pepper and stir well.
-
Serve in soup bowls, with crusty bread.
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Chorizo and bean stew