
- 0:05 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
The chorizo pops from pan to plate and mixes perfectly with the white bean ‘risotto’. It’ll warm you up on those cold winter nights.
Ingredients
- 2 tablespoons extra virgin olive oil, plus extra, to drizzle
- 1 large brown onion, finely chopped
- 4 garlic cloves, crushed
- 3 fresh bay leaves
- 400g fresh chorizo sausages, casings removed, crumbled
- 60ml (1/4 cup) red wine (optional)
- 400g can cherry tomatoes
- 250ml (1 cup) spicy pasta sauce
- 1 tablespoon fresh thyme leaves
- 3 x 400g cans cannellini beans, rinsed, drained
- 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
- 1 tablespoon lemon juice
- 20g (1/4 cup) shredded parmesan, plus extra, to serve
- 40g baby kale or rocket
Method
- Step 1Heat 1 tablespoon oil in a frying pan over medium heat. Reserve half the onion. Add remaining onion, 2 garlic cloves and 1 bay leaf to pan. Cook, stirring, for 2-3 minutes or until softened.
- Step 2Add chorizo to the pan. Cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add wine, if using. Simmer for 1 minute or until reduced. Add tomato and pasta sauce. Season. Simmer, stirring occasionally, for 7 minutes or until cooked through and thickened.
- Step 3Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the thyme, reserved onion, remaining garlic and bay leaves. Cook, stirring, for 3 minutes or until softened. Add the beans. Cook, stirring, for 2 minutes. Add the stock. Simmer, stirring occasionally, for 5 minutes. Season. Coarsely crush three-quarters of the beans with a potato masher and stir until creamy. Stir in the lemon juice and parmesan.
- Step 4Divide bean mixture among bowls. Top with ragu. Drizzle with oil and sprinkle with kale and extra parmesan.
- High fibre
- Low carb
- Lower gi
Nutrition
2871 kj
Energy
39g
Fat Total
12g
Saturated Fat
18g
Fibre
38g
Protein
35g
Carbs (total)
All nutrition values are per serve
Notes
Freeze any leftover fresh bay leaves in zip-lock bags, ready to throw straight into the pan.
- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine
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