Chorizo and Bean Stew

Name: Chorizo and Bean Stew
Total time: 1500 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 tbsp sunflower oil; 1 medium onion; 100 grams carrot; 1 stick celery; 100 grams chorizo; 1 can chopped tomatoes; 1 can cannellini (or other) beans; 1 pinch sea salt; 1 pinch freshly ground pepper; 1 pinch dried basil

hulajules @cook_3376105

A delicious warming stew, perfect for cold winter nights. The chorizo is the hero ingredient, but plenty of veggies keep this stew healthy and light.

hulajules @cook_3376105

A delicious warming stew, perfect for cold winter nights. The chorizo is the hero ingredient, but plenty of veggies keep this stew healthy and light.

Saved

Ingredients

25 mins

3 servings

1 tbspsunflower oil
1 mediumonion
100 gramscarrot
1 stickcelery
100 gramschorizo
1 canchopped tomatoes
1 cancannellini (or other) beans
1 pinchsea salt
1 pinchfreshly ground pepper
1 pinchdried basil

Saved

Steps

25 mins

1

Put the sunflower oil into a saucepan to warm over a medium heat, meanwhile peel and chop the onion. Put the onion into the saucepan and soften over a low heat
2

Peel and dice the carrots and add to the saucepan. Chop the celery and add it to the saucepan too, stirring and continuing to cook over a low heat as the vegetables soften
3

Slice the chorizo and add to the pan with the vegetables, continue to cook over a low heat, cooking the chorizo and stirring as it releases its goodness
4

When the vegetables are soft add the chopped tomatoes. Fill the can with water and add this to the pan as well
5

Stir gently and increase the heat until the mixture comes to the boil, then reduce to a simmer
6

Drain and rinse the beans and then add to the pan. Season with salt and pepper to taste and stir through a pinch of basil (or other herbs of your choosing). Simmer for another few minutes and then serve! You could serve over pasta, or just in a bowl with some crusty bread on the side