Smoky white bean, chorizo and cabbage casserole

With hearty cannellini beans, healthy spinach and traditional Spanish chorizo simmered in a beautiful broth, this Spanish-style dish is sure to be a winner. Even better, it can be on the table in half an hour.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Smoky white bean, chorizo and cabbage casserole
  • 2 chorizo sausages, chopped
  • 1 large onion, finely chopped
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 1/2 cup vegetable stock
  • 1/2 small green cabbage, roughly chopped
  • 4 fresh bay leaves
  • 60 gram bag baby spinach leaves
  • 1 long red chilli, sliced
  • roasted kumara wedges, to serve


Smoky white bean, chorizo and cabbage casserole
  • 1
    In a large, flameproof casserole dish, heat oil on medium. Brown chorizo for 3-4 minutes until golden.
  • 2
    Add onion and saute for 2-3 minutes until tender. Stir cannellini beans and paprika through.
  • 3
    Add stock, cabbage and bay leaves. Bring to boil. Reduce heat to medium. Simmer, covered, for 10-12 minutes. Add spinach and simmer, uncovered, for 10-12 minutes until slightly thickened.
  • 4
    Sprinkle with sliced red chilli. Serve accompanied with roasted kumara wedges.


Replace chorizo with other flavoured sausages of choice.

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