Chorizo and Cannellini Bean Stew
with Cheesy Roasted Garlic Bread
This delicious Chorizo and Cannellini Bean Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Green Pepper
(May contain traces of: Celery)
1
Garlic Clove
90
Chorizo
1
Smoked Paprika
1
Cannellini Beans
1
Finely Chopped Tomatoes with Onion and Garlic
10
Chicken Stock Paste
25
Red Pepper Chilli Jelly
1
Flat Leaf Parsley
125
Baby Plum Tomatoes
1
Ciabatta
Not included in your delivery
2
Olive Oil
100
Water for the Sauce
Utensils
Instructions
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the peppers onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Peel the garlic and pop it into a small piece of foil with a drizzle of oil, then scrunch to enclose it. When the oven is hot, roast the pepper and garlic on the top shelf until soft, 10-12 mins. Turn the pepper halfway through.
Meanwhile, put a large saucepan on high heat (no oil). When the pan is hot, add the chorizo and fry until it starts to brown, 1-2 mins. Stir in the smoked paprika, then lower the heat and cook, stirring, for 1-2 mins.
Drain and rinse the cannellini beans in a sieve, then add them to the pan. Add the chopped tomatoes, water for the sauce (see ingredients for amount) and chicken stock paste. Stir together to combine, then stir in the red pepper chilli jam. Simmer until slightly thickened, 6-7 mins. TIP: Add a splash more water if it's a little thick.
While the stew simmers, roughly chop the parsley (stalks and all). Remove the roasted garlic from the foil and mash with a fork. Add the garlic to a small bowl with the olive oil (see ingredients for amount). Season with salt and pepper, then mix to combine. Grate the cheese.
Cut the ciabatta in half, then pop onto a baking tray. Spread the roasted garlic oil over the cut sides, then scatter over the cheese. Bake on the top shelf of your oven until golden, 5-6 mins.
When ready, taste the stew and add salt and pepper if needed. Stir half the parsley into the stew, then spoon into your bowls. Top with the roasted peppers and sprinkle over the remaining parsley. Serve with the cheesy roasted garlic ciabatta alongside. Enjoy!
