Chorizo & White Bean Ragu


  • ½ cup extra virgin olive oil
  • 2 carrots, finely diced
  • ¼ bunch celery, finely diced
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 7 tomatoes, coarsely chopped
  • ⅓ cup white wine
  • 2 sachets (100g) tomato paste
  • ⅓ cup water
  • 825g tin cannellini beans, drained and rinsed
  • Seasoning, to taste
  • ¼ bunch thyme, half leaves picked, half sprigs for garnish
  • ¼ bunch basil, leaves picked, finely sliced
  • 500g Don Chorizo, sliced thinly on angle
  • 1 loaf ciabatta, sliced and toasted

Chorizo & White Bean Ragu


A hearty dish full of flavour and texture! Tip: For that sweet and salty taste, add some maple syrup when pan-frying the chorizo!



  1. In a heavy based saucepan heat ¼ cup olive oil. Sauté carrot, celery, onion, garlic and tomato until soft.
  2. Deglaze pan with white wine, add tomato paste and water. Simmer for thirty minutes, adjusting consistency with water if necessary.
  3. Add beans, season and stir through herbs. Transfer to cast iron serving pan and keep warm.
  4. Heat remaining olive oil and pan-fry chorizo. Add chorizo to beans, reserving pieces for garnish.
  5. To serve, transfer ragu to cast iron serving pan and heat through. Garnish with chorizo and thyme sprigs. Serve on wooden board with toasted ciabatta.