We've been cooking...

A fortnightly go-to for us, weeknight meals don’t get much simpler than this. If you keep a few tins of beans in your cupboard, you’ll always have a meal.

We either cook the beans in stock, like this recipe, or we add tomatoes, spices and herbs. I’ll post the tomato beans version later.  A similar version to this creamy bean recipe can also be found in a feature that I wrote for Coast Magazine.

Serves: 4
Takes 10 mins to make and 15 mins to cook

  • 2 tablespoons olive oil
  • 1 large onion, peeled and finely chopped 
  • 3 cloves garlic, peeled and crushed or finely chopped 
  • 1 heaped teaspoon ground paprika, or a large pinch of cayenne for extra spice 
  • 3 tins x 400g cannelini beans, drained and washed 
  • 2 -3 empty tins vegetable stock
fresh thyme
  • 100g chorizo


Heat the oil in a pan, add the onions and cook for 10 minutes until the onion is soft.  Add the garlic and paprika and cook until soft.  


Add the beans, stock and thyme and cook for 25 minutes, the goal is to create creamy beans, more like a stew than a soup.  Serve with bread or rice.


Peel the skin off the chorizo and slice.  Fry the chorizo in a separate pan in a little oil until cooked and just starting to turn golden.


Spoon the beans into bowls and top with the chorizo.