Last week was a bit of a blur. Simply based on photographic evidence, I know I made this casserole and that it was pretty tasty. The use of fresh herbs really makes a fragrant dish.
Originally posted at: http://www.therauberhouse.com/chorizo-and-cannellini-bean-casserole/
Ingredients:
- 5 links of chorizo sausage, cut into chunks (SOYrizo here)
- 3 ice cubes of chicken stock (I used 1/4 cup of the vegan cube option)
- 2 cans of cannellini beans (drain, rinse)
- 1 red bell pepper, sliced thin
- 3 stalks of celery, leaves on, chopped
- 1 bay leaf
- 3 sprigs of each: thyme, sage, rosemary
- salt/pepper to taste
Instructions:
- In one Tbsp of oil, cook soyrizo until browned, turning after 5 min. Remove, set aside.
- Add stock and scrape pan for soyrizo chars (there aren’t usually too many with soyrizo).
- Add onions, cook 5 min.
- Add celery and peppers, beans, bay leaf and herb sprigs. Season with salt/pepper.
- Simmer for 30 minutes (I just allowed it to heat through. You may need to add more broth to simmer that long)
This provided about 4-5 servings. As you know, I love crusty bread with these types of recipes.
A Tiny Kitchen in ATX 
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