Chorizo, Chili And Bean Stew

• 1 tbsp olive oil
• 1 None large red onion, coarsely chopped
• 3 None chorizo sausages, coarsely chopped
• 4 cloves garlic, crushed
• 1 tsp dried chili flakes
• 1 None medium red pepper, coarsely chopped
• 5 oz green beans, halved
• 2 x 14 oz cans cannellini beans, drained, rinsed
• 2 x 14 oz cans diced tomatoes
• 1/3 cup chicken stock
• 2 None dried bay leaves
• 3 tbsp flat-leaf parsley, coarsely chopped

1. Heat oil in a large frying pan. Saute onion and chorizo, stirring, until browned lightly. Add garlic and chili flakes and cook, stirring, until fragrant.
2. In a 5-quart slow cooker, combine red pepper, green beans, cannellini beans, tomatoes, stock, bay leaves and chorizo mixture. Cover and cook on low for 3 hours.
3. Discard bay leaves. Season to taste, sprinkle with parsley and serve.

olive oil, red onion, chorizo sausages, garlic, chili flakes, red pepper, green beans, cannellini beans, tomatoes, chicken stock, bay leaves, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/29330 (may not work)