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🍽️ White Beans in Tomato Sauce with Chorizo and Olives

165 kcal · 30 min · 4 servings

Ingredients

• 400 g white beans
• 800 ml vegetable broth
• 2 bay leaves
• 2 onions
• 2 garlic cloves
• 1 stalk celery
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 2 cans peeled tomatoes (approx. 400 g each)
• 1 sprig sage
• 2 sprigs thyme
• salt
• pepper (from the mill)
• 150 g black olives (e.g. Kalamata)
• 80 g chorizo (in thin slices)
• sugar
• 1 tbsp fresh chopped parsley

Instructions

1. 1. Soak the beans in water overnight.
2. 2. Drain the soaking water.
3. 3. Place the beans in a pot with vegetable broth and bay leaves.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat and simmer the beans covered for about one hour until tender.
6. 6. Peel the onions and garlic.
7. 7. Finely dice the onions and garlic.
8. 8. Wash the celery.
9. 9. Peel the celery.
10. 10. Chop the celery into small pieces.
11. 11. Heat oil in a pan.
12. 12. Sauté the onions, garlic, and celery in the hot oil.
13. 13. Stir the tomato paste into the vegetable mixture.
14. 14. Add the tomatoes to the pan.
15. 15. Add the cooked beans to the pan.
16. 16. Add the sage leaves to the pan.
17. 17. Add the thyme sprigs to the pan.
18. 18. Season the sauce with salt and pepper.
19. 19. Simmer the sauce gently for about 20 minutes.
20. 20. Add a little broth if the sauce becomes too thick.
21. 21. Remove the herbs from the sauce just before serving.
22. 22. Stir the olives into the sauce.
23. 23. Stir the chorizo into the sauce.
24. 24. Taste the sauce and adjust with a pinch of sugar, salt, and pepper.
25. 25. Portion the beans into bowls.
26. 26. Sprinkle the dish with parsley.
27. 27. Serve the dish warm.

Nutrition per serving

• kcal: 165
• Protein: 7 g · Fett/Fat: 10 g · Carbs: 11 g