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White Bean Ragout with Chorizo and Spinach Pesto Recipe

White Bean Ragout with Chorizo and Spinach Pesto recipe


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.


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


Preheat your oven to 180°C (350°F).
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.
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.
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.
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.
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.
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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