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White Bean Ragout with Chorizo and Spinach Pesto Recipe

White Bean Ragout with Chorizo and Spinach Pesto recipe

Stashcook

This dish is a warm bowl of white beans cooked with spicy chorizo. It's topped with a homemade spinach pesto. You'll cook the beans with onions and spices, then mix in the pesto.

Ingredients

200 g Chorizo, sliced
1 Medium Onion, chopped
3 Garlic Cloves, minced
1/2 Tsp Smoked Paprika
1 x (400 g) Tin of Cannellini Beans
120 ml Chicken Stock
1 Tbsp Tomato Paste
30 g Spinach
15 g Basil
1 Garlic Clove
15 g Pine Nuts
15 g Grated Parmesan Cheese
70 ml Extra Virgin Olive Oil
Salt and Pepper to taste

Method

1
Preheat your oven to 180°C (350°F).
2
In a pan over medium heat, cook the sliced chorizo until it's browned and releases its oils, about 5 minutes. Remove the chorizo and set aside.
3
In the same pan, add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and smoked paprika, and cook for another 2 minutes.
4
Drain and rinse the cannellini beans, then add them to the pan with the tomato paste and chicken stock. Bring to a simmer and let cook for 10 minutes, until the liquid has reduced slightly.
5
While the beans are cooking, make the pesto. Combine the spinach, basil, one garlic clove, pine nuts, grated Parmesan, and half of the olive oil in a food processor. Blend until smooth, adding more olive oil as needed. Season with salt and pepper.
6
Once the beans have thickened, return the chorizo to the pan and stir to combine. Cook for another 5 minutes to heat the chorizo through.
7
Serve the bean and chorizo ragout in bowls, topped with a generous dollop of the spinach pesto. Drizzle with a bit more olive oil if desired.

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