Name: Chorizo, chilli and bean stew
Cook time: 200 min
Total time: 200 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 large red onion, coarsely chopped; 3 chorizo sausages, coarsely chopped; 4 clove garlic, crushed; 1 teaspoon dried chilli flakes; 1 medium red capsicum, coarsely chopped; 150 gram baby green beans, halved; 800 gram canned cannellini beans, drained, rinsed; 800 gram canned diced tomatoes; 1/3 cup (80 millilitres) chicken stock; 2 dried bay leaves; 1/3 cup coarsely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon olive oil

1 large red onion, coarsely chopped

3 chorizo sausages, coarsely chopped

4 clove garlic, crushed

1 teaspoon dried chilli flakes

1 medium red capsicum, coarsely chopped

150 gram baby green beans, halved

800 gram canned cannellini beans, drained, rinsed

800 gram canned diced tomatoes

1/3 cup (80 millilitres) chicken stock

2 dried bay leaves

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.In a large frying pan, heat oil; cook onion and chorizo, stirring, until browned lightly. Add garlic and chilli flakes; cook, stirring, until fragrant.

2.In a 4.5-litre (18-cup) slow cooker, combine capsicum, both beans, tomatoes, stock, bay leaves and chorizo mixture. Cook, covered, on low, 3 hours.

3.Discard bay leaves. Season to taste; sprinkle with parsley.

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Ingredients

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