Bean-Chorizo Stew

Ingredients

• 1 can kidney beans (ca. 400 g)
• 1 can thick white beans (ca. 850 ml)
• 1 onion
• 2 Garlic cloves
• 300 g chorizo
• 1 red bell pepper
• 1 red chili pepper
• 2 tbsp Vegetable oil
• 4 tbsp tomato paste
• 250 ml vegetable broth
• 2 sprigs oregano
• Salt
• black pepper (freshly ground)
• 500 ml passata
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the beans under running water and drain. Peel and finely chop the onion and garlic. Remove the skin from the chorizo, cut it lengthwise in half, then slice into rounds. Wash the bell pepper and chili, halve them, remove skins and seeds. Finely dice the chili and cube the bell pepper. Heat oil in a pot and sauté the chorizo, chili, onions and garlic.

2. 2.

   Stir in the tomato paste, cook briefly, then pour in the broth. Add the beans and bring to a boil. Add oregano, season with salt and pepper, and top up with passata.

3. 3.

   Let everything simmer gently for about 20 minutes. Add the bell pepper cubes and continue cooking for another 5 minutes. Stir in parsley, taste, and serve.