Bean, Tomato and Chorizo Stew
Bean, Tomato and Chorizo Stew



  • 150g chorizo cooking sausage, cut into chunks
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 red capsicum, chopped
  • 2 tsp rose harissa paste
  • 400g tin of butter beans or cannellini beans
  • 12 cherry tomatoes, halved
  • 300ml chicken stock
  • Chopped parsley
  • Bread, to serve
  • Fry the chorizo in the olive oil until browned, then remove from the pan and set aside. Add the onion and capsicum to the pan and cook for 5 mins to soften, then return the meat to the mix with the harissa. Stir well and cook for 3 mins.
  • Tip in the beans, stock and tomatoes, and cook for 10 mins. Add the parsley, stir well and spoon into bowls with some crusty bread to serve.
20 mins
2 serving

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