Name: Spicy chorizo and cannellini bean stew
Prep time: 30 min
Cook time: 30 min
Yield: Serves 1
Ingredients: 70��/2½�ǳ� chorizo, sliced; 1 red onion, chopped; 1 garlic clove, crushed; 1 x 400g/14oz can cannellini beans, rinsed and drained; 3 tomatoes, chopped; 100ml/3½fl oz hot water; 1 tbsp tomato purée; 1 tbsp red wine vinegar; 1 tbsp fresh basil, chopped; 1 tbsp fresh parsley, chopped; 2 tbsp olive oil; 55g/2oz ready-made puff pastry, rolled out, cut into small triangles

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Spicy chorizo and cannellini bean stew

4 ratings

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

By Tony Tobin

From Ready Steady Cook

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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Ingredients

For the stew

70��/2½�ǳ� chorizo, sliced
1 red onion, chopped
1 garlic clove, crushed
1 x 400g/14oz can cannellini beans, rinsed and drained
3 tomatoes, chopped
100ml/3½fl oz hot water
1 tbsp tomato purée
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.

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