A fortnightly go-to for us, weeknight meals don’t get much simpler than this. If you keep a few tins of beans in your cupboard, you’ll always have a meal.
We either cook the beans in stock, like this recipe, or we add tomatoes, spices and herbs. I’ll post the tomato beans version later. A similar version to this creamy bean recipe can also be found in a feature that I wrote for Coast Magazine.
Serves: 4
Takes 10 mins to make and 15 mins to cook
Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and finely chopped
- 3 cloves garlic, peeled and crushed or finely chopped
- 1 heaped teaspoon ground paprika, or a large pinch of cayenne for extra spice
- 3 tins x 400g cannelini beans, drained and washed
- 2 -3 empty tins vegetable stock
- fresh thyme
- 100g chorizo
Method
1
Heat the oil in a pan, add the onions and cook for 10 minutes until the onion is soft. Add the garlic and paprika and cook until soft.
2
Add the beans, stock and thyme and cook for 25 minutes, the goal is to create creamy beans, more like a stew than a soup. Serve with bread or rice.
3
Peel the skin off the chorizo and slice. Fry the chorizo in a separate pan in a little oil until cooked and just starting to turn golden.
4
Spoon the beans into bowls and top with the chorizo.