Bean pot with chorizo

Name: Bean pot with chorizo
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Peppers (e.g. green, yellow and red); 1/2 Celery; 6 Tomatoes; 1 (approx. 400 g) Vegetable Onion; 2 Garlic cloves; 1 sprig of rosemary; some stem(s) Oregano; 250 g Chorizo or Cabanossi (Spanish pepper sausage); 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, rose paprika; 2 TEASPOONS Vegetable broth; 2 can(s) (425 ml each) white beans

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Peppers (e.g. green, yellow and red)
1/2 Celery
6 Tomatoes
1 (approx. 400 g) Vegetable Onion
2 Garlic cloves
1 sprig of rosemary
some stem(s) Oregano
250 g Chorizo or Cabanossi (Spanish pepper sausage)
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, rose paprika
2 TEASPOONS Vegetable broth
2 can(s) (425 ml each) white beans

Directions

1
Clean, wash and cut the vegetables into pieces. Peel onion and garlic. Dice onion, chop garlic. Wash rosemary and oregano, chop oregano coarsely
2
Cut the sausage into slices. Slightly fry in hot oil in a pot, remove. Sauté onion and garlic in frying fat. Steam vegetables briefly. Season with salt, pepper, rose pepper and herbs. Deglaze with 3/4 l water and stir in broth. Bring everything to the boil, cover and simmer for 25-30 minutes
3
Rinse the beans and let them drain. After approx. 20 minutes add the sausage to the vegetables and continue cooking. Season to taste with salt and pepper. Goes well with fresh white bread
4
Drink: cool rosé wine, for example a Rosado from the Penedés