Easy Braised Cannellini Beans with Chorizo
Easy Braised Cannellini Beans with Chorizo might just be your new favorite appetizer to light, but hearty meal. Serve with grilled bread for optimal taste!
Ingredients
- 1/3 cup olive oil divided
- 1 pound Spanish chorizo diced (or hot Polish kielbasa)
- 1 medium yellow onion finely diced
- 6 garlic cloves smashed and peeled
- 2 celery stalks finely diced
- 2 medium carrots peeled and finely diced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 fresh or dried bay leaves
- 3 15.5-ounce cans cannellini beans, drained and rinsed
- 1 1/4 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 crusty bread loaf sliced
Instructions
- Preheat oven to 375 degrees F.
- Set a large skillet (with high sides) or cast iron skillet over medium-high heat with 3 tablespoons olive oil. Add the diced chorizo and cook until brown and crispy, stirring often, about 8 minutes. Transfer to a bowl, with slotted spoon. Add the onion, garlic, carrots and celery, and cook until softened, about 5 minutes. Stir in the thyme, rosemary and bay leaves, and cook for 1 to 2 minutes longer.
- Add the beans, chicken stock, remaining olive oil, salt, pepper, crushed red pepper flakes and the crispy chorizo. Stir until well combined, and bring to a simmer. Transfer to the oven, uncovered, and bake for 30 minutes, stirring the beans halfway through.
- In the meantime, drizzle the bread slices with olive oil. Heat a stovetop grill pan over high heat until very hot. Grill the bread in batches, about 1 minute per side or until charred.
- Remove the beans from the oven, and give some of them a smash with the back of the spoon. Not all of them, as you still want whole beans throughout the mixture. Serve warm with grilled bread on the side. Enjoy!