Name: Chorizo and bean stew
Prep time: 25 min
Cook time: 255 min
Total time: 280 min
Yield: 1
Ingredients: 18.20 gm olive oil; 3 chorizo sausages, cut into 1cm-thick slices; 1 medium brown onion, thinly sliced; 1 large red capsicum, thickly sliced; 3 garlic cloves, crushed; 10.00 gm Brand Paprika; 5.00 gm ground cumin; 1 dried bay leaf; 2 tsp dried oregano; 40.00 ml red wine vinegar; 44.40 gm tomato paste; 2 x 400g cans cannellini beans, rinsed, drained; 2 x 410g can crushed tomatoes

Chorizo and bean stew

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Prep Time:
25 minutes

Cook Time:
255 minutes

Total Time:
280 minutes

Cozy up with spicy chorizo and bean stew, perfect for freezing.

Ingredients:

18.20 gm olive oil
3 chorizo sausages, cut into 1cm-thick slices
1 medium brown onion, thinly sliced
1 large red capsicum, thickly sliced
3 garlic cloves, crushed
10.00 gm Brand Paprika
5.00 gm ground cumin
1 dried bay leaf
2 tsp dried oregano
40.00 ml red wine vinegar
2 x 400g cans cannellini beans, rinsed, drained
2 x 410g can crushed tomatoes

Instructions:

In a large frying pan over medium-high heat, sizzle the chorizo for 4-5 mins until it turns a light golden hue. Transfer the flavorful chorizo to a 4.5L slow cooker using a slotted spoon.
Preheat the pan over medium-high heat. Sauté the onion, capsicum, and garlic for 5 minutes until tender. Stir in the paprika, cumin, bay leaf, and oregano for 1 minute until aromatic. Transfer the mixture to a slow cooker along with vinegar, tomato paste, beans, and tomatoes. Cook covered on low for 4 hours.
Top with crumbled feta and freshly chopped parsley. Enjoy with warm bread rolls.

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