King City Pinks and Chorizo Stew
A super-simple, flexible soup for a quick week-night meal. Any mild heirloom bean would do a job here, but we just love King City Pinks!
2 to 3 tablespoons extra-virgin olive oil
Half an onion, finely diced
200g diced chorizo
2 garlic cloves, minced
700ml chicken or vegetable stock
250ml tomato passata
400g cooked, drained King City Pink beans, or other mild heirloom beans
Salt and pepper to taste
2 to 3 small corn tortillas, cut into strips
3 tablespoons olive oil or vegetable oil for frying
Finely chopped fresh coriander for garnish
Serves 2 to 4
In a large pot over medium heat, warm the olive oil. Add the onion and chorizo and cook, stirring, until the onion is soft, about 5 minutes. Add the garlic and continue to cook for a minute or two. Stir in the stock, tomato, and beans; simmer until heated through, about 10 minutes. Add salt and pepper to taste.
While the soup is simmering, heat the 3 tablespoons oil in a pan over medium heat and fry the tortilla strips until crisp, about 2 minutes. Remove and let rest on a paper towel.
Serve the soup in bowls, topped with tortilla strips and fresh herbs.