Cannellini Bean and Chorizo Stew
Large onion, chopped
2-3 cloves of garlic
Cooked cannellini beans (250g of dried weight, soaked overnight or 2 tins drained) Tin of tomatoes Chorizo ring (about 220g), skinned and sliced Chilli flakes to taste Salt and pepper
1 tbsp chopped parsley
Large handful of spinach
- Gently fry the onions in olive oil in a large shallow based pan until soft. Add garlic and stir for a few minutes. Add the chorizo, chilli flakes to suit your taste and parsley and season generously with salt and pepper add a little broth to prevent drying out. Cook gently for a few minutes before adding the tinned tomatoes. Simmer gently for around 45 minutes and then stir in the spinach. Once wilted, serve the stew. We had as a brunch, but it would make an excellent dinner with crusty bread.