Spanish Stew with Chorizo

instructions

step 1

Prepare the beans. From the previous night, soak the dried beans in a large bowl filled with water and 1 tablespoon salt. Rinse them well and boil them in a pot filled with water until soft and tender. Rinse well and set aside.

step 2

Transfer the oliver oil, the carrot, the onion, bell peppers and the sausage to a large skillet and cook over medium/high heat until the vegetables are soft (about 10-15 minutes).

step 3

Add the paprika, thyme, parsley, diced tomatoes, chicken stock, the beans and the salt and pepper.

step 4

When it starts to boil reduce heat to low and simmer for 15-20 minutes or until the sauce has thickened.

step 5

note: instead of dried beans you can use 3-4 cans cannellini beans.

ingredients

400gram dried white beans

3 tablespoons olive oil

1 carrot, chopped

1 onion chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

250gram soft chorizo sausage sliced

1 teaspoon sweet paprika

2 teaspoons dried thyme

1/2 cup chopped parsley

salt and pepper to taste

1 can 400grams diced tomatoes

1 cup chicken stock or vegetable stock or water

tools

Large stock pan

skillet

cutting board