CANNELLINI BEAN & CHORIZO STEW

Updated: Dec 28, 2021

Prep Time 5 minutes - Total Time 45 minutes - Serves 4


Judías! That's what we called it growing up in casa Rodriguez aka mountain food or comida de cuchara (spoon food).


This is a very rustic dish full of flavour and so simple to prepare and one of my favourite childhood dinners. This recipe originates from Maria, my dad's mum. Maria taught my dad to cook this dish before he left the village and he’s been making it ever since.


(You will also find this recipe on page 134 of my book Richard’s Family Favourites click here)


Ingredients

  • 2 x 400g of tin cannellini beans.

  • 1 handful of fresh parsley, roughly chopped.

  • 1 whole cooking chorizo sausage, cut into 1 cm pieces.

  • 1 tbsp of smoked paprika.

  • 2 garlic cloves, finely sliced.

  • 2 medium potatoes, cut into cubes.

  • 1 medium red onion, roughly chopped.

  • 1 green pepper, roughly chopped.

  • 1 red pepper, roughly chopped.

  • 500 ml chicken stock.

  • Extra-virgin olive oil.

  • Red wine vinegar.

Method

  1. Place all the veg into a pot with a good glug of extra-virgin olive oil, season with salt and pepper. Fry over a medium to high heat for 5 minutes stirring occasionally.

  2. Add the smoked paprika, chorizo mix together and fry for a couple of minutes. Then add the 2 tins of beans along with any juices followed by the stock. Bring to a boil then reduce and simmer for 40 minutes. Once done check for seasoning and adjust accordingly, add the parsley, a drizzle of the oil and a splash of red wine vinegar.

 

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