Chorizo Bean Stew
November 28, 2016 | Serves 4
- 200g of Chorizo
- 1 Large White Onion
- 2 Cloves of Garlic
- 1 Teaspoon of Paprika
- 1 Teaspoon of Oregano
- 320g of Cherry Tomatoes
- 500g of Butter Beans, Cannellini Beans or Chickpeas (or a Mixture)
- 1 Tablespoon of Tomato Purée
- 2 Cups of Stock (500ml)
Optional: For a vegan option, sub aubergine instead of chorizo
I created this recipe for Denby, I’m trying out their gorgeous new cast iron collection and I couldn’t wait to make a hearty winter stew with this round casserole dish. This is the most comforting, midweek one-pot dinner. It’s heaven on a blustery winter’s evening and it only takes about 20 minutes from start to finish. Chorizo has such a fragrant, moriesh flavour that there’s little else needed to make this plate-licking good. Serve it on it’s own or with a side of quinoa to soak up the sauce.
Slice the chorizo, dice the onion and mince the garlic. Place a medium sized pot on medium-high heat and add in the chorizo. Cook for a few minutes until starting to brown. Turn the heat down a little and add in the garlic, onion and whole cherry tomatoes. Cook for a few more minutes, tossing regularly until the onion is soft.
Sprinkle in the paprika and oregano, toss well and continue cooking until the tomatoes start to burst. Add in the beans/chickpeas and toss well. Pour in the stock and tomato purée and stir. Adjust the heat to bring it to a simmer, then leave it to simmer for about 10 minutes until the beans are tender.
PS If you want a chance to win some Denby products, head to @DenbyPottery on instagram and share your one-pot recipe ideas using #DenbyCastIron and #DenbyOvenware