Rustic Bean and Chorizo Hotpot
Rustic Bean and Chorizo Hotpot

Ingredients

Method

  • A splash of oil
  • 110g cooked chorizo, peeled and cut into chunks
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 400g tin of tomatoes
  • 600g tin of cannellini beans, drained
  • Handful of chopped parsley
  • Crusty bread, to serve
  • Salt and pepper
  • Heat up the oil in a large lidded saucepan, and add the chorizo to cook until the oil starts to run. Add the onion and garlic, and cook for a few minutes to soften. Pour in the beans and tomatoes, cover, and simmer for about 10 minutes.
  • Add a little water if the stew is a bit too thick, then toss in the parsley and plenty of seasoning. Serve immediately in bowls, alongside a big hunk of crusty bread. Perfection!
30 mins
2 serving
This recipe pairs perfectly with the Madonna della Grazie 'Liscone' Aglianico 2015 from Basilicata, Italy.

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