Recipe for bean stew with chorizo
Chorizo and bean stew
Ingredients · Servings 4
- 200g Feste Chorizo
- 2 tbsp olive oil
- 800g of large white beans from a can (drained weight 490g)
- 2 cloves of garlic
- 1 dried chili pepper
- 1 rosemary sprig from the herb pot
- 800 g poultry or vegetable stock
- 2 jars of pickled mixed peppers (280 g each)
- Salt
- freshly ground black pepper
Method · 30 min
- Slice the chorizo diagonally into 5 mm thin slices. Heat a pan and fry the slices in olive oil, one after the other, until crispy. Remove from the pan and set aside.
- Pour the beans into a sieve, rinse them under cold water, and let them drain. Peel and finely chop the garlic cloves.
- In a pot, bring beans, garlic, chili, rosemary, and chicken stock to a boil. Simmer gently for 15 minutes.
- Drain the bell peppers and add them along with the chorizo. Simmer the stew for another 5 minutes. Season with salt and pepper and serve in deep bowls. Sprinkle with rosemary needles, if desired.
This quick recipe for a chorizo and broad bean stew is spicy and ready in just 30 minutes!
large white beans from a can (drained weight 490 g)
Pickled mixed peppers (280 g each)