Recipe byThe ZestyPlate Kitchen
A rustic Croatian bean stew of cannellini beans simmered with shallots, garlic, tomato and chunks of chorizo. Simple, hearty and better the next day.
A pot of soft cannellini beans, smoky chorizo and tomatoes, this Croatian stew is about as honest as cooking gets. It doesn't ask much of you, and it pays you back with something deeply savoury that's arguably better the day after you make it.
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Prep 15 min
Cook 30 min
Total 45 min
Easy
Scale:
- 2 cans Cannellini Beans
- 3 tbs Vegetable Oil
- 2 cups Tomatoes
- 5 Challots
- 2 cloves Garlic
- Pinch Parsley
- 1/2 kg chopped Chorizo
Nutrition (per serving)
735
kcal
33g
Protein
58g
Carbs
43g
Fat
Estimated per serving. How we calculate this.
Tags:
Warming Soup Beans
Preparation
- Heat the oil in a pan, add the chopped vegetables and cook until tender.
- Tip the beans and vegetables into a pot, add the chorizo and cook for a further 20 minutes over low heat. You can also bake it in the oven at 180°C/350°F for 30 minutes.
- This stew tastes even better reheated the next day.
Tips from the ZestyPlate Kitchen
- Cook the aromatics off properly at the start. That's your savoury foundation.
- Give the chorizo time to release its smoky oil so it can season the whole pot.
- Keep the heat gentle. A hard boil breaks the beans, while a slow simmer keeps them creamy and lets them drink up the sauce.
- Make it the day before if you can. The flavour rounds out and deepens overnight.
Frequently Asked Questions
Yes, just soak and cook them first. Tinned cannellini are simply the shortcut.
Leave out the chorizo and stir in smoked paprika for that smoky note, then bulk it up with extra beans or veg.
A loaf of crusty bread, for mopping up every bit of the smoky sauce.
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