Chorizo and white bean stew recipe

Enjoy a no-fuss dinner with this easy stew. Buen provecho! Photo / Fresh Media

This speedy Spanish-style stew is a great one-pot solution for midweek meals.

Rich with smokey, spicy flavours, this stew combines fresh vegetables with chorizo and canned white beans for a quick and easy dinner. Serve with toasted flatbreads or some garlic bread.

Chorizo and white bean stew

Serves 4-6

Ingredients

2 tbsp extra virgin olive oil

6 Spanish chorizo, sliced

1 small onion, chopped

1 small stalk celery, chopped

3 baby carrots, sliced

2 cloves garlic, chopped

½ red capsicum, sliced

½ yellow capsicum, sliced

2 cups cherry tomatoes

2 sprigs rosemary

A handful of fresh thyme, chopped

1 tsp paprika

1 can cannellini beans

1 ½ cup vegetable stock

Salt and pepper to taste

Method

1. Heat the 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 carrot, celery and onion for 1 minute. Add the herbs, garlic, capsicum, tomatoes, paprika and chorizo. Continue to fry for a further 2-3 minutes.
3. Add the vegetable stock and beans. Bring to the boil and season with salt and pepper if necessary.
4. 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 before serving.

Afterword

Chorizo can range from mildly spicy to fairly ferocious. Make sure you choose one that is family-friendly!