Katie QuinnComment

Spicy chorizo, red capsicum, tomato + mixed bean stew

Katie QuinnComment
Spicy chorizo, red capsicum, tomato + mixed bean stew
WKA_CHORIZO-BEAN-STEW_P2.jpg

A great winter warmer or summery dinner-for-friends/mid-week recipe which can be made a day in advance.

INGREDIENTS /

2 mild chorizo sausages, sliced into thin rounds
3-4 large truss tomatoes, halved
2-3 long red peppers/red capsicums, stalk, membrane + seeds removed, cut in half lenght-ways
1 brown onion, finely diced
3 large cloves garlic, minced
400g tinned, chopped tomatoes
400g tinned borlotti beans
400g tinned chickpeas
400g tinned cannellini beans
1 tsp smoked paprika
1 cup dry white wine
Handful fresh flat leaf/continental parsley
Salt + freshly ground black pepper

METHOD /

Pre-heat oven to 180˚C (350˚F)

Place capsicums and tomatoes cut-side up onto two separate baking trays, drizzle both with a little olive oil, season tomatoes with a little salt and black pepper and roast both items in the oven for 40-50 minutes. Remove from oven and chop both capsicums and tomatoes into large chunks.

In a large heavy-based French-one/casserole pot, add a tablespoon or two of olive oil and warm over medium heat. Add the sliced chorizo and fry until crispy and caramelised around the edges. Using a slotted spoon remove chorizo and drain on paper towel.

Into the chorizo oil remaining in the pot, add the onion and garlic and fry over low-medium heat for 5 minutes before adding the roasted tomatoes, capsicums, tinned tomatoes, 3 bean varieties, paprika and wine. Season well with salt and black pepper then add the chorizo. Stir all together and cook over low-medium heat for 30-40 mins until thickened slightly. If you want, you can add a little water at any stage if you think the mixture is getting too thick.

Serve warm in bowls with a scattering of chopped fresh parsley.