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  • Writer's pictureLeanne Fullwood

Chorizo and Cannellini Bean Stew

My husband Mark is a particular swine for using time as an excuse for relying on convenience food (or the cooking expertise of his mum whilst I’m away in the week!) and even he can’t argue with how easy this recipe is.

The Stew is mainly store cupboard ingredients (it’s rare there isn’t a ring of chorizo kicking around in the fridge too) meaning the main fresh ingredients I need are the tomatoes, coriander and sourdough.

I’m also a fan of batch cooking and eating leftovers in different ways in the week. You could whack some leftover stew in between two tortillas, sprinkle with some grated cheese and toast in a frying pan to make a tortilla! If you want an extra protein hit (or you're a low carb person). swap the sourdough out for chicken. Personally I wouldn’t go less on the garlic (without the sourdough toast) so if you have chicken instead of the sourdough, smash some garlic and herbs on it! Theres no excuse to go short on flavour...

Give it a go and let let me know what you think!

Chorizo and


Bean Stew

Serves 2


1 sliced onion, diced

1-2 cloves of garlic, chopped (I always have 2!)

120g sliced chorizo

1 can cannellini beans, drained

2 cans chopped tomatoes

Pinch of chilli flakes

15 cherry tomatoes, halved

Freshly ground salt and pepper

4 slices of sourdough

1 whole clove garlic

Rapeseed oil

2 eggs

Fresh coriander, chopped


1- In a large frying pan, fry the diced onion on a medium heat until soft.

2- Add the garlic and sliced chorizo. Fry for 2 minutes.

3- Add the cannellini beans, chopped tomatoes and pinch of chilli flakes. Season with salt and pepper. Simmer on a low heat until thickened.

4- In a second pan, fry the eggs on a medium heat until golden underneath. Try not to overcook so you get a runny yolk!

5- Drizzle oil over the sliced sourdough on both sides.

6- Grill on a high heat until golden brown (you can do this in a griddle pan if you have one!).

7- Rub both sides of the sourdough with raw garlic (it’s amazing btw- so delicious!)

8- Serve up by spooning the stew into a bowl, top with a fried egg and sprinkle with chopped coriander. Wedge the sourdough into the bowl and enjoy!

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