Slow Cooked Beans and Chorizo
Slow Cooked Beans and Chorizo

Ingredients

Method

  • 1 tbsp olive oil
  • 1 diced onion
  • 3 diced celery stalks
  • ½ diced fennel bulb
  • 3 chopped garlic cloves
  • 3 fresh chorizo, chopped
  • 1 handful of soaked pinto or haricot beans
  • 2 thyme sprigs
  • 1 bay leaf
  • 500ml veg stock
  • Salt and pepper
  • Heat the oil in a casserole, and chuck in the onion, celery, garlic and fennel. Fry for 5 mins, then add the chunks of chorizo, as well as the beans, thyme, stock, and bay leaf.
  • Cover the pot, and cook on a low heat for about 2-3 hours. You want the chorizo to be super soft and unctuous. Top up with extra stock if necessary, and allow it to thicken to a glossy sauce. Season well, and serve with crusty bread.
3 hrs
2 serving
This recipe pairs perfectly with the Eleni 'Strata' Tempranillo 2020 from Central Victoria, Australia.

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