Chorizo & White Bean Stew

Ingredients

• 6 Spanish Chorizo, sliced (we love Hellers)
• 1 small onion, chopped
• 1 small stalk celery, chopped
• 3 baby carrots, sliced (we love Wilcox)
• 2 cloves garlic, chopped
• ½ red capsicum, sliced
• ½ yellow capsicum, sliced
• 2 cups baby tomatoes (we love Beekist)
• 2 sprigs Rosemary (we love Superb Herb)
• A handful fresh thyme, chopped (we love Superb Herb)
• 1 teaspoon paprika
• A drizzle of Chantal Organics Extra Virgin Olive Oil
• 1 can Chantal Organics Cannellini Beans
• 1 1/2 cup vegetable stock (we love Simon Gault)
• salt
• pepper

We cooked this stew in a Le Creuset Signature Cast Iron Casserole.

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Method

1. Heat a drizzle of oil in a large deep casserole over medium high heat. Fry the chorizo for 2-3 minutes. Remove from the pan and set aside. In the same casserole fry carrot, celery and onion for 1 minute. Add the herbs, garlic, capsicum, tomatoes, paprika and chorizo. Continue to fry for a further 2-3 minutes.
2. Add the vegetable stock and beans. Bring to boil. Season with salt and pepper if necessary. Cover the casserole and reduce the heat to low. Simmer for 15-20 minutes or until the stew is thickened. Garnish with some extra fresh thyme.
3. Serve the stew with toasted garlic bread.

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Serving Suggestions

• Garlic Bread (we love Giannis)
• extra thyme to garnish