Ingredients

The following ingredients have 4 Servings
  • 1.5 cups dried navy bean (haricot)
  • 2 Tbsps Oil
  • 1 onion (chopped)
  • 2 carrots (diced)
  • 1 stick Celery (diced)
  • 2 garlic cloves (finely chopped)
  • 2 cups canned tomatoes
  • 0.875 cup vegetable stock
  • 0.375 cup Red wine
  • salt
  • peppers
  • 1 cup Chorizo (sausage)
  • 1 Bouquet garni

Instruction

  • Preheat the slow cooker if necessary – see manufacturer’s instructions.
  • Put the drained beans in a pan and bring to a boil. Boil briskly for 10 minutes and drain. Put the beans into the slow cooker pot.
  • Heat the oil in a frying pan (skillet) and fry the onion for 5 minutes until softened. Add the carrots, celery and garlic and cook for 2 minutes.
  • Add the tomatoes, stock, wine, salt and pepper and bring to a boil.
  • Pour the mixture into the slow cooker pot, stirring in the beans and pressing them under the liquid. Stir in the chorizo and bouquet garni.
  • Cover and cook on low for 8-10 hours until the beans are tender. Discard the bouquet garni before serving.