Chorizo and Cannellini Bean Stew

Name: Chorizo and Cannellini Bean Stew with Spanish Inspired Garlic and Tomato Bread
Total time: 20 min
Yield: 2
Cuisine: Spanish
Ingredients: 125 Baby Plum Tomatoes; 1 Chicken Stock Powder; 1 Ciabatta; 1 Finely Chopped Tomatoes with Onion and Garlic; 90 Chorizo; 1 Garlic Clove**; 1 Flat Leaf Parsley; 1 Red Pepper Chilli Jelly; 1 Smoked Paprika; 1 Bell Pepper; 1 Cannellini Beans; 2 Olive Oil; 100 Water

with Spanish Inspired Garlic and Tomato Bread

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This Chorizo & Cannellini Bean Stew is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:

Rapid

•Spicy

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

Chicken Stock Powder

Ciabatta

Finely Chopped Tomatoes with Onion and Garlic

Chorizo

Garlic Clove**

Flat Leaf Parsley

Red Pepper Chilli Jelly

Smoked Paprika

Bell Pepper

(May contain traces of: Sellerie)

Cannellini Beans

Not included in your delivery

Olive Oil

100

Water

Nutritional information

Energy (kcal)585 kcal

Energy (kJ)2448 kJ

Fat25 g

of which saturates7 g

Carbohydrate58 g

of which sugars25 g

Protein26 g

Salt5.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

a) Preheat your oven to 200°C. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Pop the peppers on a large baking tray, drizzle with oil, then season with salt and pepper. Toss to coat then spread out in a single layer. d) Roast on the top shelf of your oven until soft and charred, 10-12 mins. Turn halfway through cooking. e) Peel the garlic clove(s) and pop them into foil with a drizzle of oil, then scrunch to enclose it. Roast on the baking tray until soft, 10-12 mins.

a) Meanwhile, put a medium-large saucepan over a high heat (no oil!). b) Add the diced chorizo and fry, stirring, until starting to brown, 1-2 mins. c) Add the smoked paprika, lower the heat and cook stirring for 1-2 mins.

a) Drain and rinse the cannellini beans in a colander and add them to the pan. b) Add the chopped tomatoes, water (see ingredients for amount) and chicken stock powder. c) Stir together to combine. d) Add the red pepper and chilli jelly and stir until melted. e) Simmer until piping hot and slightly reduced, 6-7 mins.Tip: Add a splash more water to the stew is looking too thick.

a) Meanwhile, roughly chop the parsley (stalks and all). b) Pop half into a medium bowl. c) Quarter the baby plum tomatoes. d) Remove the garlic from the foil and mash with the back of a teaspoon into a smooth paste. e) Add the tomatoes and garlic paste to the parsley. Add the oil (see ingredients for amount) and season with salt and pepper

a) Cut the ciabatta in half, pop on a baking tray and bake in your oven until golden, 3-4 mins. b) Once toasted, spoon on the garlicky tomato salsa

a) Taste the stew and add salt and pepper if you feel it needs it. b) Spoon the stew into bowls. c) Top with the roasted peppers and the remaining parsley. d) Serve with salsa topped ciabatta. Enjoy!