Ingredients
- 1tbs vegetable oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 70g chorizo, peeled and diced
- 150ml white wine
- 300ml chicken stock
- 1 tin butter beans, strained
- 1 tin cannellini beans, strained
- 1tsp smoked paprika
- 1tsp chilli flakes
- 1 tin of chopped tomatoes
- 1tbs tomato puree
- 1 Parmesan rind
- 4 rosemary stalks, with leaves on
- 50g Camembert cheese, in small chunks
- Small handful fresh parsley leaves
- Preheat the slow cooker to high.
- Heat a pan and add one tablespoon of vegetable oil. Add the diced onions, carrots and chorizo and fry for two to three minutes until slightly browned. Add the white wine and reduce by half, then empty the pan into the slow cooker.
- To the slow cooker, add the chicken stock, butter beans, cannellini beans, smoked paprika, chilli flakes, chopped tomatoes, tomato purée, Parmesan rind and fresh rosemary, and stir well. Then put the lid on and cook on high for three hours.
- Remove the Parmesan rind before serving. Spoon into bowls and top with some Camembert pieces and ripped parsley leaves.
