Recipe

Baked chorizo and white beans

Easy to make and reheat the next day, this flavourful chorizo and white bean bake is a speedy weeknight dinner and workday lunch saviour.

  • 35 mins cooking
  • Serves 4
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Ingredients

Baked chorizo and white beans
  • 4 cured chorizo sausages (680g), sliced thickly
  • 2 clove garlic, sliced thinly
  • 2 baby fennel (260g), trimmed, chopped coarsely
  • 400 gram canned chopped tomatoes
  • 1/3 cup (80ml) chicken stock
  • 800 gram canned white beans, rinsed, drained
  • 1 cup (250ml) water
  • 250 gram trimmed silver beet (swiss chard), chopped coarsely

Method

Baked chorizo and white beans
  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Cook chorizo in heated large flameproof dish, stirring, about 5 minutes. Add garlic and fennel; cook, stirring, 2 minutes.
  • 3
    Add undrained tomatoes, stock, beans and the water; cook, in oven, uncovered, 15 minutes. Stir in silver beet; cook, uncovered, about 5 minutes or until silver beet wilts. Season to taste.

Notes

You need about 1kg (2 pounds) of untrimmed silver beet to get the amount needed for this recipe. Many varieties of already cooked white beans are available canned, among them cannellini, butter and haricot beans; any of these are suitable for this recipe.

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