I’m always on the look out for boat recipes that don’t require too much refrigeration and are easy to throw together. Here’s a new one I’ve tried out recently. The leek and celery should last a while if wrapped tightly in plastic wrap and kept in a cool place. The parsley keeps well wrapped in a slightly damp paper towel, sealed in a ziplock.
- 2 Tbsp olive oil
- 1 brown onion, diced
- 1 clove garlic, chopped
- 1 leek, sliced
- 1 celery stalk, chopped
- 2 pieces of chorizo, roughly diced
- 1 Tbsp tomato paste
- 2 cups chicken stock
- 2 medium potatoes, diced
- 1 can cannellini beans, drained
- 2 Tbsp chopped parsley
Heat oil in large saucepan and cook onion, garlic, leek and celery, stirring, until vegetables are soft. Add chorizo and cook for about 4 minutes then stir in paprika and tomato paste. Add stock and bring to a boil. Add potatoes and beans and simmer for 15 minutes or until potatoes are cooked. Season to taste and serve with chopped parsley.
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