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