Harrison Ward, better known as Fell Foodie, is an outdoor cook, hiker and wellbeing advocate who is inspiring outdoor adventurers to ditch their clingfilmed sandwiches and create delicious meals on the hill. Using basic OEX cookware, he’s teamed up with Blacks to give you some inspiration for your next hiking or camping meal.
This Tuscan Cannellini Bean & Chorizo Stew recipe can be made in minutes on the hill, with juicy roasted peppers, the vibrant meaty flavours of chorizo combined with the hearty protein rich cannellini beans, this dish is the perfect meal to enjoy on the hill
INGREDIENTS (serves four)
- ½ white onion
- 2 or 3 garlic cloves
- 400g chopped tomatoes
- 3 peppers (roasted, skinned and chopped)
- 200g chorizo
- 300g drained cannellini beans
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 or 3 bay leaves
- 1tsp sugar
- balsamic vinegar
- salt and pepper
- Cooking oil e.g. olive oil
Allergens: None
EQUIPMENT
INSTRUCTIONS
Prep at home
1) Roast, peel and chop the peppers by cutting them in half, hollowing out the seeds and laying them on a parchment paper lined baking tray with the cut sides down. Roast for 30-35 minutes and allow to cool before peeling off the skin and finely chopping. Set aside in a sealed container.
At the campsite/fell.
1) Finely dice the onion and garlic and set aside
2) Roughly chop the chorizo and add to a hot pan with some oil to caramelise
3) Add the onion and garlic to the chorizo (add a little more oil if necessary) until the onion has softened
4) Add the garlic to the softened onion
5)Add the paprika, sugar, oregano and bay along with some salt and pepper seasoning and cook out for a few minutes
6) Stir in the peppers, chopped tomatoes and beans
7) Add a splash of balsamic vinegar before simmering for a few minutes
8) Plate up and tuck in!
Giving this dish a go? We’d love to see how you get on. Tag us on socials or use the hashtag #EverydayLifeOutdoors. For more recipes like this, head over to our Campfire Dishes YouTube playlist.
