Slow-cooked chorizo and white beans

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chorizo and white beans

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 celery sticks, diced
  • ½ fennel bulb, trimmed and diced
  • 3 garlic cloves, chopped
  • 3 fresh chorizo sausages, chopped
  • 1 handful small white pinto beans or haricot beans, soaked if dried
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 500ml/18fl oz vegetable stock, plus extra if needed
  • salt and freshly ground black pepper

For the fennel and broccoli

  • olive oil, to cover
  • 2 fennel bulbs, trimmed and thinly sliced
  • 1 bay leaf
  • 50g/1¾oz butter
  • 4 Tenderstem broccoli stems

For the garnish

  • 2 tbsp olive oil
  • 2 fresh chorizo slices (from the skin), broken into small pieces
  • 1 garlic clove, finely chopped
  • 1-2 tbsp sherry vinegar
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh tarragon