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Ingredients

1 tbsp olive oil
3 chorizo sausages, cut into 1cm-thick slices
1 medium brown onion, thinly sliced
1 large red capsicum, thickly sliced
3 garlic cloves, crushed
1 tbsp Coles Brand Paprika
2 tsp ground cumin
1 dried bay leaf
2 tsp dried oregano
2 tbsp red wine vinegar
2 tbsp tomato paste
2 x 400g cans cannellini beans, rinsed, drained
2 x 410g can crushed tomatoes

Method

Step 1 Heat the oil in a large frying pan over medium-high heat. Cook the chorizo for 4-5 mins or until light golden. Use a slotted spoon to transfer chorizo to a 4.5L slow cooker.
Step 2 Heat the pan over medium-high heat. Cook the onion, capsicum and garlic, stirring, for 5 mins or until soft. Add the paprika, cumin, bay leaf and oregano and cook, stirring, for 1 min or until fragrant. Add the capsicum mixture, vinegar, tomato paste, beans and tomatoes to the slow cooker. Cook, covered, on low for 4 hrs.
Step 3 Sprinkle with fetta and parsley. Serve with rolls.

Chorizo and bean stew

How to make Chorizo and bean stew

Ingredients

Method