Chorizo and Bean Casserole
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 h.
Preparation
ready in 22 h.
Ready in
Ingredients
for
4
- Ingredients
- 1 ½ cups dried navy bean (haricot)
- 2 Tbsps Oil
- 1 onion (chopped)
- 2 carrots (diced)
- 1 stick Celery (diced)
- 2 garlic cloves (finely chopped)
- 2 cups canned Tomatoes
- ⅞ cup vegetable stock
- ⅜ cup Red wine
- salt
- peppers
- 1 cup Chorizo (sausage)
- 1 Bouquet garni
Product recommendation
Normal Cooking: Follow the recipe from step 2 to the end of step 4. Put the drained beans into a large pan. Stir the hot tomato mixture, chorizo, salt and pepper into the beans and bring to a boil. cover and cook for about 1 hour until the beans are tender.
Preparation steps
1.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
2.
Put the drained beans in a pan and bring to a boil. Boil briskly for 10 minutes and drain. Put the beans into the slow cooker pot.
3.
Heat the oil in a frying pan (skillet) and fry the onion for 5 minutes until softened. Add the carrots, celery and garlic and cook for 2 minutes.
4.
Add the tomatoes, stock, wine, salt and pepper and bring to a boil.
5.
Pour the mixture into the slow cooker pot, stirring in the beans and pressing them under the liquid. Stir in the chorizo and bouquet garni.
6.
Cover and cook on low for 8-10 hours until the beans are tender. Discard the bouquet garni before serving.
