Member recipe

Chorizo, Cannellini Beans and Chick Peas

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 40 minutes

Skill level

Easy

Servings

Serves 4

A super simple one-pot wonder which delivers robust Spanish flavours. Perfect as an easy supper or as a base for grilled fish.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 Uncooked Chorizo Picante Sausages cut into chunks
  • 1 Large Red Onion sliced
  • 3 Garlic Cloves finely chopped
  • 3 Bay Leaves
  • 1 Tin Cannelini Beans drained
  • 1 Tin Chick Peas drained
  • 1 heaped tbsp Tomato Puree
  • 3 Anchovies
  • 80g Kalamata Olives stoned and halved
  • 1 tsp Paprika Picante
  • 1/2 Fresh Lemon
  • 3 Celery Sticks chopped into thirds
  • 150ml White Wine
  • 225ml Chicken Stock
  • A few sprigs of Thyme
  • Chopped Parsley to garnish

Method

  1. Soften up the onions in a heavy bottom stew pot or pan over a medium heat for a few minutes with a few glugs of olive oil but don’t let them catch. Once softened, add your Chorizo, garlic, anchovies and bay leaves. Once the Chorizo has softened a bit and let out some of that rusty oil (about 5 or 6 minutes) add your celery sticks, tomato puree and thyme.

  2. At this point add some salt and pepper but go easy on the salt, you can adjust later plus the olives and anchovies do a fine job of adding much needed seasoning. Throw in your beans, peas, olives, the paprika and a few sprigs of lemon thyme. Now, give it few minutes of stirring to combine all of the flavours but go gently or you’ll destroy the Cannellini Beans.

  3. Add the white wine. Give it a minute to simmer then pour in just enough stock to cover. I used chicken stock because we had a batch left over from another night and it worked perfectly.

  4. Pop half a small lemon into the pot to balance the richness. Get it to a simmer, turn the heat right down and cover. Walk away for 30 minutes.

  5. Give it a stir, turn the heat up a touch and leave it uncovered for a further five to ten minutes. Use this time to chop some parsley and slice up some sourdough bread.

  6. And there it is. Along with the parsley we grated some Manchego over the top to feel super Spanish. This will feed four people with the addition of a basic salad, or two very greedy people.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.