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3
May
Chorizo and Bean Casserole
What happened to Spring? It was there for a little while – I am sure of it. This morning started off with a rain storm, for goodness sake. In some ways, I was grateful for the temperature dip, because I had been dreaming about this chorizo and bean casserole all week, and casserole is always more satisfying when it’s colder.
There are several versions of this classic combo of chorizo and beans around, but this is my version. I added in some sweet potato partly because I had some to use up, and partly because I love it. Beans are great as they are packed with fibre and protein. I used tinned beans as they are ready to use, and there is no need for soaking. I used butter beans and borlotti beans in my version, but feel free to switch them for whatever beans take your fancy.
It’s fairly quick and easy to prepare so can easily be a mid-week supper. It works great as a side dish too for any kind of grilled meat or fish.
Chorizo and Bean Casserole
Print recipe
| Serves | 4 |
Ingredients
- 2 Medium Onions (diced)
- 225g Spanish Chorizo
- 3 cloves Garlic (minced)
- 2 teaspoons Smoked Paprika
- 400g Sweet Potato (diced)
- 500g Passata
- 400g Chopped Tomato
- 1 tin 400g Butter Beans
- 1 tin 400g Borlotti Beans
- 1 teaspoon Salt
- Sprigs of fresh Thyme (leaves only)
Directions
| 1. | Add the diced onion with some olive oil into the bottom of a dutch oven or casserole dish. Allow to saute for a while until the onion starts to brown |
| 2. | Meanwhile, cut the chorizo into 'coins' and then add to the onions. Saute over a medium-low heat until the chorizo starts to release its oils |
| 3. | Add in the garlic, paprika and chopped sweet potato, then stir through and cook for a couple of minutes |
| 4. | Add in the passata and chopped tomatoes |
| 5. | Drain the beans and add to the mixture, then the salt and fresh thyme leaves. Stir until everything is well mixed |
| 6. | Turn the heat down to low then place the lid on and cook for 20 minutes. If you want it a bit thicker, simmer for a further 10 minutes with the lid off. Serve with crusty fresh bread |
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