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Chorizo and bean casserole

Chorizo and bean casserole


Serve this with rice or, for a one-bowl dish to enjoy in front of the TV, scoop up with some Co-op Irresistible sourdough

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    2207kj 525kcal
  • Fat
    Med 25%
  • Saturates
    Low 27%
  • Sugar
    Low 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 70g


  • 280g Co-op brown rice
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1/2 x 225g Co-op chorizo ring, chopped
  • 4 cloves garlic, finely chopped
  • 1 red and 1 yellow pepper, deseeded and sliced
  • 1/2 x 200g pack Co-op chestnut mushrooms
  • 1 tbsp paprika
  • 230g can Co-op chopped tomatoes
  • 400g can cannellini beans, drained and rinsed
  • Handful fresh parsley, chopped
  • 2 tbsp sour cream (optional)


  1. Cook the rice according to the pack instructions
  2. Meanwhile, heat the oil in a large saucepan
  3. Add the onion, season, and cook gently for 10 mins, until softened
  4. Add the chorizo and fry gently for a few mins to heat through
  5. Add the garlic, peppers and mushrooms, and fry until softened
  6. Add the paprika, stir to coat, season, and fry for 1 minute more
  7. Pour in the tomatoes and add half a can of water, then simmer for 10 mins
  8. Add the cannellini beans, stir, and simmer for 5 more mins, until the sauce thickens
  9. Scatter over the parsley, and serve with the cooked rice and sour cream on the side, if using.

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