White Beans in Tomato Sauce with Chorizo and Olives

Ingredients

• 400 g white beans
• 800 ml vegetable broth
• 2 Bay leaves
• 2 onions
• 2 Garlic cloves
• 1 stalk Celery
• 1 EL olive oil
• 1 EL tomato paste
• 2 cans peeled tomatoes (≈400 g each)
• 1 sprig sage
• 2 sprigs thyme
• Salt
• Pepper (freshly ground)
• 150 g black olives (e.g., Kalamata)
• 80 g chorizo (thin slices)
• sugar
• 1 EL freshly chopped parsley

Instructions

1. 1.

   Soak the beans overnight. Drain and cover with vegetable broth, add bay leaves, bring to a boil. Cover and simmer for about 1 hour until tender.

2. 2.

   Peel and dice onions and garlic. Wash, trim, and dice celery. Sauté onions, garlic, and celery in hot oil, then stir in tomato paste. Add tomatoes, beans, sage, and thyme; season with salt and pepper and let gently simmer for about 20 minutes. Add more broth if needed. Just before serving, remove the herbs, fold in olives and chorizo, and adjust seasoning with a pinch of sugar, salt, and pepper. Serve in bowls topped with parsley.