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two teaspoons olive oil one, chorizo (Recipes by ingridients chorizo) sausage (Recipes by ingridients sausage) thickly sliced one red onion, halved, cut into wedges two baby fennel, trimmed, fronds reserved, cut into wedges two x four hundredg cans diced tomatoes two hundred and fiftyml (one cup) chicken stock one tablespoon chopped fresh rosemary two dried bay leaves one x four hundred and twentyg can cannellini, beans (Recipes by ingridients beans) rinsed, drained eight slices crusty bread Olive oil sprayStep one Heat the oil in a large saucepan over high heat. Chorizo, Bean And Fennel Hotpot Recipe. Add the chorizo (Recipes by ingridients chorizo) and cook, stirring occasionally, for three minutes or until golden. Chorizo, Bean And Fennel Hotpot Recipe. Add the onion and fennel. Cook, stirring occasionally, for two minutes or until just tender. Add tomato, stock, rosemary and bay leaves. Chorizo, Bean And Fennel Hotpot Recipe. Bring to the boil. Cover. Reduce heat to low. Cook for fifteen minutes or until vegetables are tender. Uncover and cook for a further five minutes or until the mixture has reduced slightly. Step two Stir in the beans (Recipes by ingridients beans) and cook for one minute or until heated through. Taste and season with salt (Recipes by ingridients salt) and pepper. Chorizo, Bean And Fennel Hotpot Recipe. Step three Meanwhile, preheat a barbecue grill or chargrill on high. Chorizo, Bean And Fennel Hotpot Recipe. Spray both sides of the bread with olive oil spray. Cook on grill until lightly charred on both sides. Divide the hotpot among serving dishes and sprinkle with the reserved fennel fronds. Chorizo, Bean And Fennel Hotpot Recipe. Serve with the bread..
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