Chorizo and white bean stew with cream cheese
A quick, hearty weeknight stew of chorizo, white beans and tomato, made creamy with cream cheese and served with rice. Kidney beans or garlic and herb cream cheese work well too.
- 25 minTime
- 15 minHands-on
- 4Portions
- ≈ 30 krper portion
- 740kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 1Bell pepper, in chunks
- 250 gSpanish chorizo, sliced
- 1 tbspRapeseed oil
- 1 tbspTomato paste
- 400 gCrushed tomatoes
- 450 gWhite beans, drained (2 tins)
- ≈ 1 dlWater
- 150 gCream cheese
- to tasteSalt
- to tasteBlack pepper
On the side
- 3 dlRice
Method
- Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Peel and chop the onion and garlic. Deseed the pepper and cut it into chunks. Slice the chorizo.
- Heat the oil in a large frying pan or casserole. Fry the onion, garlic, pepper and chorizo over a medium heat for 4–5 minutes, until the onion has softened and the sausage has a little colour.
- Stir in the tomato purée. Add the crushed tomatoes, water and beans and simmer under a lid for 8 minutes.
- Stir in the cream cheese and let it melt into the sauce. Season with salt and pepper.
- Serve the stew with the rice.
The cost is estimated from Swedish grocery prices.
