Spicy chorizo and cannellini bean stew
By Tony Tobin
From Ready Steady Cook
Ingredients
For the stew
- 70驳/2陆辞锄 chorizo, sliced
- 1 red onion, chopped
- 1 garlic clove, crushed
- 1 x 400g/14oz can cannellini beans, rinsed and drained
- 3 tomatoes, chopped
- 100ml/3陆fl oz hot water
- 1 tbsp tomato pur茅e
- 1 tbsp red wine vinegar
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
For the croutons
- 2 tbsp olive oil
- 55g/2oz ready-made puff pastry, rolled out, cut into small triangles
Method
Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over.
Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes.
Add the herbs and stir well.
For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over.