Easy Braised Cannellini Beans with Chorizo

• Meat

  • 1 lb Spanish chorizo

• Produce

  • 2 Bay leaves, fresh or dried
  • 3 (15.5-ounce cans Cannellini beans
  • 2 Carrots, medium
  • 2 Celery stalks
  • 6 Garlic cloves
  • 2 sprigs Rosemary, Fresh
  • 2 sprigs Thyme, fresh
  • 1 Yellow onion, medium

• Canned Goods

  • 1 1/4 cups Chicken stock

• Baking & Spices

  • 1 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Bread & Baked Goods

  • 1 Bread loaf, crusty

Found on thecandidappetite.com

Description

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

Directions

• 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!