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Monday, 19 December 2016

Indy Power’s Chorizo Bean Stew...

Indy Power’s Chorizo Bean Stew. Feel good chef Indy Power has created a series of delicious one-pot recipes ideal for cooking in Denby’s Cast Iron and Oven to Tableware ranges. Both beautiful and practical, the collections are perfect for hassle-free cooking.

The first of Indy’s recipes is a fragrant and comforting one-pot dish: Chorizo Bean Stew. Ideal for mid-week cooking, serve it on its own or with a side of quinoa to soak up the sauce.

Indy says, “This is the most comforting, mid-week one-pot dinner. It’s heaven on a blustery winter’s evening and it only takes about 20 minutes from start to finish.”
Serves: 4

Preparation time: 5 minutes
Cooking time: 15 minutes

  • 200g of Chorizo
  • 1 Large White Onion
  • 2 Cloves of Garlic
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Oregano
  • 320g of Cherry Tomatoes
  • 500g of Butter Beans, Cannellini Beans or Chickpeas (or a mixture)
  • 1 Tablespoon of Tomato Puree
  • 2 Cups of Stock (500ml)


  1. Slice the chorizo, dice the onions and mince the garlic.
  2. Place a medium sized pot on medium-high heat and add in the chorizo and cook for a few minutes until starting to brown.
  3. Turn the heat down a little and add in the garlic, onion and whole cherry tomatoes and cook for a few more minutes, tossing regularly until the onion is soft.
  4. Sprinkle in the paprika and oregano, toss well and continue until the tomatoes start to burst.
  5. Next, add in the beans or chickpeas and toss well.
  6. Pour the stock and tomato puree and stir.
  7. Bring to a simmer, then leave to cook on a low heat for about 10 minutes until the beans are tender.
  8. Serve straight to the table and enjoy!

 Recipe c/o Denby


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