Meals and Courses

Chorizo and Bean Stew

cook 30 mins
  • 2 tablespoons olive or vegetable oil
  • 225 g (7 1/2 oz) chorizo sausage, diced
  • 1 onion, thickly sliced
  • 1 red pepper, thickly sliced
  • 2 garlic cloves, chopped or sliced (optional)
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 1 teaspoon dried oregano or mixed herbs (optional)
  • 2 x 400 g (13 oz) cans beans (such as butter beans or cannellini beans), drained
  • 2 tablespoons chopped parsley (optional)
  • salt and pepper
  • Heat the oil in a large saucepan or frying pan and cook the chorizo, onion, pepper and garlic for about 10 minutes until the vegetables are softened.
  • Add the tomatoes, herbs and beans, then cover and simmer gently for 15–18 minutes until the stew is rich and thick.
  • Season to taste, then ladle into bowls and serve scattered with chopped parsley, if desired.
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