Butter Bean Chorizo And Red Onion Soup Recipes

LEEK, BUTTER BEAN & CRISPY CHORIZO SOUP

Steps:

• Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.
• Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat.
• Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

BUTTER BEAN, CHORIZO AND RED ONION SOUP

Steps:

• Heat the olive oil in a heavy-based saucepan, add the chorizo and stir over a high heat for a few minutes until the oil has taken on a reddish-brown color from the chorizo. Add the onions, garlic and thyme and season lightly with salt and pepper. Cook, stirring occasionally for 2-3 minutes.
• Pour in the butter beans and stir so that all the ingredients are mixed and coated in the chorizo oil. Add enough boiling water to just cover them. Bring to a simmer and cook gently for about 2 minutes
• Add the cabbage to the pan. Stir in a little water if necessary so that there is enough liquid to cook the cabbage. Bring to a simmer and cook gently for about 5-7 minutes or until the cabbage is softened but still has a little crunch. When the cabbage is nearing the end of cooking, stir in the lemon zest and juice.
• Scatter over the chopped parsley and cook for 30 seconds. Check the seasoning and adjust if necessary. Remove the thyme.
• Ladle the soup into warm bowls and drizzle with olive oil (if desired for garnish) and some black pepper. Serve immediately with crusty bread.

BUTTER BEAN & CHORIZO STEW

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

BLACK BEAN AND CHORIZO SOUP

Steps:

• Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.
• Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.
• Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.

BLACK BEAN AND CHORIZO SOUP

Steps:

• Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
• Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
• Lightly mash beans with potato masher to slightly thicken.