- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Starter
- Posted by
- Posted on
- 6th June 2016
- 150 grams
- chorizo - finely chopped
- 1 tbsp
- Olive oil
- 3 whole
- Celery stalk - strings removed and finely chopped
- 1 small
- Sweet potato - peeled and cut into 1cm pieces
- 1 small
- White onion - peeled and finely chopped
- 3 whole
- Garlic clove - peeled and finely chopped
- 400 g tin
- Chopped tomatoes
- 300 g tin
- Cannellini beans - drained and rinsed
- 400 g tin
- Kidney beans
- Preheat the oven to 160’C
- In a large saucepan or casserole pot, heat the oil and the fry the chorizo until it has a slightly crispy edge. Add the onions to the pot for 2 minutes to soften slightly and then add the remaining vegetables, potato and the garlic. Cook for 5-7 minutes, stirring regularly and then pour the remaining ingredients into the pot. Bring the mixture to the boil, cover and place in the oven to cook for at least an hour – the longer the better.
- Serve hot with a lovely crusty baguette and butter (and some cheese if you are addicted like me.)