This Chorizo and bean stew recipe guarantees comfort food at its finest. Warming and full of rich flavour, you’ll be adding it to your weeknight rotation in no time.
Serves66
Cook time4 hr 15 mins4 hour 15 minutes
Prep time25 mins25 minutes
Ingredients
1 tbs olive oil
3 chorizo sausages, cut into 1cm-thick slices
1 brown onion, thinly sliced
1 large red capsicum, seeded, finely chopped
3 garlic cloves, crushed
1 tbs ground paprika
2 tsp ground cumin
1 dried bay leaf
2 tsp dried oregano
2 x 400g cans cannellini beans, rinsed, drained
2 x 400g cans diced tomatoes
2 tbs red wine vinegar
2 tbs tomato paste
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the chorizo and cook, stirring, for 4-5 mins or until the chorizo is light golden. Use a slotted spoon to transfer the chorizo to a slow cooker.
Step 2
Add the onion, capsicum and garlic to the pan. Cook, stirring, for 5 mins or until the onion softens. Add the paprika, cumin, bay leaf and oregano and cook, stirring, for 1 min or until aromatic. Transfer the mixture to the slow cooker with the beans, tomato, vinegar and tomato paste. Cover and cook for 4 hours on low or until the mixture thickens.
Step 3
Divide the stew evenly among serving bowls.
Recipe tip
Serve with thyme sprigs, Australian fetta and Coles Bakery Multigrain Rolls.
