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Chorizo, bean and fennel hotpot
Chorizo, bean and fennel hotpot
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cozy up with a flavorful chorizo stew packed with beans and fennel, perfect for freezing.
Ingredients:
  • 9.20 gm olive oil
  • 1 chorizo sausage, thickly sliced
  • 1 red onion, halved, cut into wedges
  • 2 baby fennel, trimmed, fronds reserved, cut into wedges
  • 2 x 400g cans diced tomatoes
  • 250ml (1 cup) chicken style liquid stock
  • 20.00 ml chopped fresh rosemary
  • 2 dried bay leaves
  • 1 x 420g can cannellini beans, rinsed, drained
  • 8 slices crusty bread
  • Olive oil spray
Instructions:
  • In a large saucepan over high heat, heat the oil. Cook chorizo until golden, about 3 minutes, stirring occasionally. Add onion and fennel, cook for 2 minutes until tender. Add tomato, stock, rosemary, and bay leaves. Bring to a boil, cover, then simmer on low for 15 minutes until vegetables are tender. Uncover and cook for 5 more minutes until slightly reduced.
  • Add the beans and cook for 1 minute until warmed. Season to perfection with salt and pepper before serving.
  • Preheat a BBQ grill or chargrill on high heat. Lightly spray olive oil on both sides of the bread. Grill until lightly charred on each side. Divide the hotpot into serving dishes, sprinkle with reserved fennel fronds, and serve with the grilled bread.

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