Cannellini Bean and Chorizo Stew

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.