Chorizo and Bean Soup
Chorizo and Bean Soup
The Culinary Cartel
Chorizo and Bean Soup
The Culinary Cartel
Prep Time:
5 mins
Cook Time:
45 mins
Servings:
6-8 servings
Ingredients
- 140 g chorizo
- 1 onion sliced
- 4 garlic cloves diced
- 2 g fresh thyme picked from the stems
- 1 fresh bay leaf
- 2 tsps chopped fresh thyme divided
- 200 g dried butter beans
- 1.5 l stock
- Oil salt and pepper as needed
- 200 g Kale thick stems removed
- ½ lemon
- Parmesan to serve optional
Instructions
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Slice the chorizo into bite sized pieces and place into the air fryer basket and secure the air frying lid.
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Select Air Fry and set the temperature to 190C and time to 4 minutes.
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Once cooked, remove the chorizo, and air fryer basket, allowing the flavoured oil to drain into the inner pot and set the chorizo aside until later.
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Select Saute and add the onions to the chorizo oil, adding a drizzle more oil if needed. Cook until translucent and soft, then add the sliced garlic, thyme, and bay leaf.
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Add the beans and chorizo, then pour in the stock.
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Select Pressure cook and set the time to 20 minutes. When the cooking program finishes, allow the pressure to release naturally for 10 minutes then quick release the remaining pressure.
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Tear the kale leaves into bite sized pieces and stir into the cooked soup.
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Season the soup to taste with a squeeze of lemon juice, salt and pepper.
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Ladle into bowls and finish with a sprinkle of parmesan, add a slice of buttery toast and enjoy.