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Braised White Beans with Chorizo and Silverbeet

Serves 4

Ingredients

  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, final chopped
  • 1 tsp paprika
  • 3 thyme sprigs
  • 1 fresh bay leaf
  • 1 cup chicken stock
  • 200g canned chopped tomatoes
  • 800g canned white beans, drained and rinsed
  • 1 bunch silverbeef, stems removed, leaves shredded
  • 2 tsp sherry vinegar, or to taste
  • 4 fresh chorizo
  • coarsely chopped oregano and flat-leaf parsley, and crusty bread, to serve
image of Braised White Beans with Chorizo and Silverbeet

Method

  1. Heat 2 Tbsp oil in a large saucepan over medium-high heat, add onion, carrot, celery and garlic and sauté, stirring occasionally (carry-on), until tender and translucent (clear) for 4-5 minutes.
  2. Stir in paprika, thyme and bay leaf then sauté until fragrant (sweet-smelling). Add stock and tomato, season to taste and bring to the boil.
  3. Add beans and spinach, reduce heat to medium and simmer until well flavoured for 4-5 minutes. Discard (take-out) thyme and bay leaf, stir in vinegars, season to taste and keep warm.
  4. Heat remaining oil in a large frying pan over medium-high heat, add chorizo and fry, turning over occasionally (carry-on), until browned and cooked through for 4-5 minutes. Thickly slice.
  5. Top bowls of beans with chorizo, scatter with oregano and parsley, and serve with bread.