Description
This hearty Polenta and Chorizo Bean Stew is a comforting dish from Umbria, Italy, featuring creamy polenta topped with a rich tomato and chorizo bean sauce, finished with parmesan cheese.
Ingredients
Units
Scale
- 400g/14 oz canned cannellini or borlotti beans, drained
- 1 celery stick, finely chopped
- 1 onion, finely chopped
- 250g/14 oz canned chopped tomatoes
- 2 ripe tomatoes, deseeded and chopped
- 250g/8.5 oz cooking chorizo, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Parmesan cheese, for serving
- Polenta, prepared according to package instructions
Instructions
- In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the onions, celery, and chorizo, and cook for 10 minutes, stirring occasionally, until the vegetables are softened and the chorizo is browned.
- Add the canned chopped tomatoes and fresh tomatoes to the pan. Stir well to combine and season with salt and pepper to taste.
- Stir in the drained beans and let the mixture simmer for 20-30 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
- Meanwhile, prepare the polenta according to the package instructions.
- To serve, spoon the polenta onto plates and top with the chorizo bean stew. Sprinkle generously with parmesan cheese before serving.
Notes
For a vegetarian version, omit the chorizo and add more beans or vegetables. The stew can be stored in the refrigerator for up to 3 days and reheated before serving. Adjust seasoning to your preference, and consider adding a pinch of chili flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 20
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 30