Chorizo and White Bean Casserole
- 1 tbsp olive oil
- 1 onion, diced
- 3 celery stalks, diced
- 1⁄2 fennel bulb, trimmed and diced
- 3 chopped cloves of garlic
- 3 chorizo sausages, chopped
- 1 handful of white pinto beans, soaked if dried
- 2 sprigs of fresh thyme
- 1 bay leaf
- 500ml veg stock
- Salt and pepper
- Heat up the oil in a casserole, and add the garlic, celery, onion, and fennel. Fry for five minutes, and then add the chopped chorizo, beans, thyme, bay leaf, and stock.
- Cover the casserole, and put on a very low heat. Cook for 2-3 hours, and season well with salt and pepper. Serve hot with crusty bread.
2 hour 30 mins
2 serving