What you'll need A splash of sunflower oil110g cooked chorizo, cut into chunks, skin removed1 onion, finely chopped1 garlic clove, crushed400g tin of chopped tomatoes600g tin of cannellini beans, drainedHandful of parsley, finely choppedCrusty bread to serveSalt and pepperTime: 30 mins Serves: 2 MethodFirstHeat the oil in a large lidded
What you'll need
- A splash of sunflower oil
- 110g cooked chorizo, cut into chunks, skin removed
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 400g tin of chopped tomatoes
- 600g tin of cannellini beans, drained
- Handful of parsley, finely chopped
- Crusty bread to serve
- Salt and pepper
Time: 30 mins
Heat the oil in a large lidded saucepan. Chuck in the chorizo, and cook until the lovely spicy oils begin to run. Add the garlic and onion, and cover with the lid. Cook until softened, stirring from time to time.
Pour in the beans and the tomatoes, and season. Add the lid once again, and bring to a steady simmer for about 10 minutes. If the stew’s looking a bit thick, add some water. Add the parsley, season again to taste, and stir well. Serve hot in soup bowls, with plenty of crusty bread.
For the perfect wine pairing, crack open a bottle of the modern, spicy Costers del Sio 'Petit Sios' 2017. This is a lovely red blend that is ideal for this homely dish!
There you have it -- a special recipe for Easy Chorizo and Bean Stew!
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