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25 • minutes
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4 • serves
difficulty icon
Not too hard!

Chorizo & White Bean Stew

5/5 (2)


  • tick6 Spanish chorizo, sliced (we love Hellers)
  • tick1 small onion, chopped
  • tick1 small stalk celery, chopped
  • tick3 baby carrots, sliced (we love Wilcox)
  • tick2 cloves garlic, chopped
  • tick½ red capsicum, sliced
  • tick½ yellow capsicum, sliced
  • tick2 cups baby tomatoes (we love Beekist)
  • tick2 sprigs Rosemary (we love Superb Herb)
  • tickA handful fresh thyme, chopped (we love Superb Herb)
  • tick1 tsp paprika
  • tickA drizzle of Chantal Organics Extra Virgin Olive Oil
  • tick1 can Chantal Organics Cannellini Beans
  • tick2 cubes of vegetable stock (we love Kallo)
  • tickSalt
  • tickPepper
  • tickWe cooked this stew in a Le Creuset Signature Cast Iron Casserole.


  • Step 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.

  • Step 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.

  • Step 3.

    Serve the stew with toasted garlic bread.

  • Serving Suggestions.

    Garlic bread (we love a href="https://www.giannis.co.nz/" target="_blank">Giannis) and extra thyme to garnish

Chantal Organics Products used

Extra Virgin Olive Oil
Cannellini Beans

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