Spicy chorizo and cannellini bean stew
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over.
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Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes.
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Add the herbs and stir well.
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For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over.
Ingredients
For the stew
- 70g/2½oz chorizo, sliced
- 1 red onion, chopped
- 1 garlic clove, crushed
- 1 x 400g/14oz can cannellini beans, rinsed and drained
- 3 tomatoes, chopped
- 100ml/3½fl oz hot water
- 1 tbsp tomato purée
- 1 tbsp red wine vinegar
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
For the croutons
- 2 tbsp olive oil
- 55g/2oz ready-made puff pastry, rolled out, cut into small triangles
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