A rustic Croatian bean stew — cannellini beans simmered with shallots, garlic, tomato and chunks of chorizo. Simple, hearty and even better the next day.
This Croatian bean stew is rustic, hearty comfort — creamy cannellini beans simmered with smoky chorizo, tomatoes and aromatics. Simple, deeply savoury and even better the next day, it's the kind of unfussy stew that warms you right through.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- 2 cans Cannellini Beans
- 3 tbs Vegetable Oil
- 2 cups Tomatoes
- 5 Challots
- 2 cloves Garlic
- Pinch Parsley
- 1/2 kg chopped Chorizo
Tags:
Warming Soup BeansVideo
Preparation
- Heat the oil in a pan, add the chopped vegetables, and sauté until tender.
- Tip the beans and the vegetables into a pot, add the chorizo, and cook for a further 20 minutes over low heat — or bake in the oven at 180°C/350°F for 30 minutes.
- This dish is even better reheated the next day.
Tips from the ZestyPlate Kitchen
- Sauté the aromatics well first to build a savoury base.
- Let the chorizo release its smoky oil to flavour the whole stew.
- Simmer gently so the beans stay creamy and soak up the flavours.
- Make it ahead — the flavour deepens beautifully overnight.
Frequently Asked Questions
Yes — soak and cook them first; tinned cannellini are the quick, convenient option.
Yes — skip the chorizo and add smoked paprika for that smoky depth, plus extra beans or vegetables.
Crusty bread is perfect for soaking up the rich, smoky sauce.
