Andalusian Bean And Chorizo Potaje Stew Recipes

ANDALUSIAN BEAN AND CHORIZO POTAJE (STEW)

Andalusian Bean and Chorizo Potaje (Stew) image

Try this classic Spanish combination of chorizo and butterbeans in a fresh tomato sauce. Perfect for a warming winter supper.

Provided by English_Rose

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 ounces chorizo sausage, sliced
3 1/2 ounces bacon, chopped
2 1/4 lbs tomatoes, roughly chopped
1 onion, sliced
2 (14 ounce) cans butter beans, drained
3 1/2 ounces fine green beans
3 tablespoons olive oil
2 garlic cloves
2 ounces stale bread
2 bay leaves
salt and pepper

Steps:

Heat the oil and cook the chorizo and bacon for 3 minutes Add the tomatoes and onion and cook for 5 minutes Add the beans and bay leaves and simmer for a further 15 minutes.
Remove 3 tbs juice from the pan and place in a blender with the bread and garlic. Blend until smooth. Pour into the pan with the green beans and cook for an additional 15 minutes.
Serve with warm crusty bread.

Nutrition Facts : Calories 375, Fat 21.6, SaturatedFat 6, Cholesterol 25.8, Sodium 750.9, Carbohydrate 32.9, Fiber 7.9, Sugar 5.9, Protein 14.1

ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE

Andalusian style chorizo with beans recipe image

A quick and easy Spanish style stew made in one pot, using chorizo sausage, onions, beans and wine in a tomato sauce. Great for a simple main course for lunch or dinner

Provided by Jessica Dady

Categories Brunch, Lunch, Snack

Time 35m

Yield Serves: 4

Number Of Ingredients 11

Ingredients

250g (8oz) smoked chorizo sausage, casing removed
1 onion, peeled and chopped
2 sticks celery, chopped
1 red pepper, deseeded and sliced
1-2 cloves garlic, peeled and chopped
150ml (¼ pint) dry white wine
400g can plum tomatoes
Salt and freshly ground black pepper
410g can cannellini beans or chickpeas
Fresh parsley, to garnish
Crusty bread, to serve

Steps:

Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.

Nutrition Facts : @context https, Calories 450 Kcal, Sugar 9.2 g, Fat 24.7 g, SaturatedFat 9.0 g, Sodium 2.59 g, Protein 23.9 g, Carbohydrate 23.0 g

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Potaje de Garbanzos (Cuban Garbanzo Bean Stew) image

This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!

Provided by Gabriela Rodiles

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

Steps:

Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

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