Spicy chorizo and cannellini bean stew Recipe

Spicy chorizo and cannellini bean stew Recipe

  • 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
  • 2 tbsp olive oil
  • 55g/2oz ready-made puff pastry, rolled out, cut into small triangles
  1. 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.
  2. Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes.
  3. Add the herbs and stir well.
  4. 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.
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