Rustic Bean and Chorizo Hotpot
- 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