Chorizo, Pepper & White Bean Stew

Smoky chorizo meets tender peppers and creamy white beans in this effortlessly comforting stew. A few simple ingredients transform into a deeply flavourful dish that’s perfect for busy evenings, just add your favourite flatbreads of crusty bread for dipping. You could swap the cannellini beans for butter beans or chickpeas instead.

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Ingredients

onion 1 (diced)
chorizo 120 g (diced)
potato 1 (diced)
bell pepper 2 (diced)
chopped tomatoes 1
cannellini beans 1 (drained)
chicken stock cube 1
folded flatbreads 4

Method

Remove the skin from the chorizo and dice it. Dice the onion, bell peppers and potato.
Heat a dash of oil in a large pan over medium heat. Add the diced onion and fry for 5 - 6 minutes until soft & lightly golden.
Add the diced chorizo and cook for 3 - 4 minutes, until it releases that gorgeous smoky oil.
Stir in the diced potato and bell pepper, coating everything in the chorizo oil.
Make up the chicken stock cube with 100ml boiling water per serving (400ml stock for serves 4, 200ml stock for serves 2).
Add the chopped tomatoes, drained cannellini beans and the chicken stock. Season with salt & pepper.
Bring to a gentle simmer and cook for 30 - 40 minutes, stirring occasionally, until the potatoes are soft & the sauce is rich and thick.
Taste and adjust the seasoning. Then plate up with the flatbreads. Tuck in and enjoy!

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Chorizo, Pepper & White Bean Stew

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