Ingredients Jump to Instructions ↓

  1. 2tsp olive oil

  2. 125g (4oz) piece chorizo ring, sliced

  3. 2 shallots, or 1 small red onion, peeled and finely chopped

  4. 2 sticks celery, finely sliced

  5. 1 orange, yellow or red pepper, deseeded and cut into chunks

  6. 150ml ( 1/4 pint) white wine

  7. 410g can cannellini beans, rinsed and drained

  8. 150g (5oz) sun-blush tomatoes, drained, or 8 baby plum tomatoes, halved

  9. 4 spring onions, trimmed and sliced Handful of fresh parsley or basil leaves Crusty bread, to serve

Instructions Jump to Ingredients ↑

  1. Heat a frying pan, add the oil and chorizo, and fry for 2-3 mins. Add the shallot or onion, the celery and pepper, and stir-fry for 5 mins. Pour in the wine and simmer for 2-3 mins, or until the liquid is reduced by about half. Stir in the beans and simmer for a few mins to warm them through. Add the tomato and spring onion. Spoon into a serving bowl and top with parsley or torn basil leaves. Serve with bread.


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