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Chorizo and Cannellini Bean Stew

Chorizo and Cannellini Bean Stew

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!

Allergens:Cereals containing Gluten

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 clove


90 grams


1 sachet

Smoked Paprika

1 pack(s)

Cannellini Beans

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Chicken Stock Powder

1 pot(s)

Red Pepper Chilli Jam

1 bunch(es)

Flat Leaf Parsley

125 grams

Baby Plum Tomatoes

1 unit(s)


(ContainsCereals containing Gluten)

Not included in your delivery

100 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2448 kJ
Energy (kcal)585 kcal
Fat25.0 g
of which saturates7.0 g
Carbohydrate58 g
of which sugars25.0 g
Protein26 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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!