Cannellini Beans with Sweet Peppers and Chorizo

I had a tin of cannellini beans left over from the other day, and a yellow and orange pepper left from a multipack, which in all likelihood if I did not put in this, would never have got eaten. I hate wasting any food. This was made to go in the new flask I got for Christmas for two days worth of packed lunch, and as such, I have enjoyed it very much. Very quick and easy to make. 

For 2 hot packed-lunches


1 yellow and 1 orange pepper, deseeded and cut into small chunks (red also fine)

1 tin, cannellini beans, drained and rinsed

a couple of inches, chorizo, de-rinded and cut into small chunks

1 garlic clove, chopped finely

½ tin, chopped tomatoes

1 stick celery, cut into inch long bits

1 teaspoon, red wine vinegar

1 cup, water

1 teaspoon Turkish biber (or other) chilli flakes

½ teaspoon, smoked paprika 

1 tablespoon, chopped parsley (optional)

How I made it:  

Warm a tablespoon of olive oil in a medium pan over a medium heat and add the chorizo. Cook for a few minutes until the oil goes bright orange from the melted chorizo fat, and some of the bits are browning a bit then add the garlic, stir briefly and add the peppers and celery, stir. Cook for about five minutes to soften the veg. When they are soft, add the beans and stir. Add the tomatoes, vinegar, water and spices and stir. Cook on a low heat for 15-20 minutes, stirring occasionally to make sure it doesn’t catch the bottom. When the water is mostly gone, taste for seasoning and add salt and pepper. Stir in chopped parsley.

Eaten with: 

From a flask, with a bottle of water. 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s