Chorizo And White Bean Stew Recipes

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SPANISH WHITE BEAN STEW WITH CHORIZO SAUSAGE



Spanish white bean stew with chorizo sausage image

This Spanish white bean stew is a great way to eat your beans! The chorizo makes it extra warm and cozy, perfect for a weeknight dinner.

Provided by The Hungry Bites

Categories     Gluten-free     Main Course

Time 1h40m

Number Of Ingredients 13

14 oz (400 grams) dried white beans
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
9 oz (250 grams) soft chorizo sausage, sliced
1 teaspoon sweet paprika
2 teaspoons dried thyme
1/2 cup chopped parsley (you can also use celery
Salt and pepper to taste
1 can 14oz/400grams diced tomatoes
1 cup chicken stock or vegetable stock or water

Steps:

  • Prepare the beans: From the previous night, soak the dried beans in a large bowl filled with water and 1 tablespoon salt. Rinse them well and boil them in a pot filled with water until soft and tender (the time will depend on the type, age, and quality of the beans). Rinse well and set aside.
  • Make the stew: Transfer the olive oil, the carrot, the onion, the bell peppers, and the chorizo to a large skillet and cook over medium/high heat until the vegetables are soft (about 10-15 minutes). Add the paprika, the thyme, the parsley, the diced tomatoes, the chicken stock, the beans, the salt and the pepper. When it starts to boil reduce heat to low and simmer for 15-20 minutes or until the sauce has thickened.
  • Serve with bread and eat!

Nutrition Facts : Calories 758 kcal, ServingSize 1 serving

WHITE BEAN STEW WITH CHORIZO



White Bean Stew with Chorizo image

White Bean Stew with Chorizo is a quick and easy 30 minute meal. The perfect comfort food recipe during fall and winter months.

Provided by Chef Mireille

Categories     Soups and Stews

Number Of Ingredients 13

2 tablespoons olive oil
1 chopped onion
3 finely chopped garlic cloves
9 oz. smoked chorizo
2 cups cooked beans (or 1 15.5 oz. can of beans
2 cups crushed tomatoes
2 cups water
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons fresh parsley (finely chopped)

Steps:

  • In a large pot or Dutch Oven, heat oil.
  • Add onion and garlic. Saute until it starts to change color.
  • Add chorizo and saute for 5 minutes until golden brown.
  • Add beans, tomatoes and 2 1/2 cups water.
  • Add paprika, oregano, sugar, salt and pepper. Stir to combine. Bring to a boil.
  • Reduce to a simmer on medium heat and cook for about 15 minutes, until thickened.
  • Add parsley and stir to combine.

Nutrition Facts : Calories 427 kcal, Carbohydrate 36 g, Protein 21 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 40 mg, Sodium 1224 mg, Fiber 11 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

CHORIZO AND WHITE BEAN STEW



Chorizo and White Bean Stew image

This is a Bon Appetit recipe for rich creamy smokey Chorizo and Bean Stew that tastes like something from a Spanish restaurant. Great with crusty bread to sop up the wonderful juices from the bottom of the dish. I used Turkey Chorizo sausage from Whole Foods, but you can use Italian sausage links. Use the smoked paprika if you can, it adds amazing flavor.

Provided by mandabears

Categories     Spinach

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, divided, plus more for drizzling
1 lb chorizo sausage, fresh mexican
1 onion, large, thinly sliced
4 garlic cloves, finely chopped
thyme, 1 sprig, I used a 1/4 teaspoon of dried Thyme
2 (15 ounce) cans cannellini beans, rinsed and drained
2 cups low sodium chicken broth
kosher salt
black pepper, freshly ground
5 ounces Baby Spinach, about 10 cups
smoked paprika (optional)

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Add sausage(whole) and cook, turning occasionally, until browned and through, 15-20 minutes.
  • Transfer sausage to a plate.
  • Reduce heat to medium.
  • Heat remaining 1 tablespoon oil in the same skillet.
  • Add onion, garlic and thyme sprig.
  • Cook stirring occasionally, until onion is softened 5-8 minutes.
  • Add beans and broth and cook, crush some beans with the back of a spoon to thicken the the sauce.
  • Cook for 8-10 minutes.
  • Season with salt and pepper.
  • Add spinach by handfuls and cook until just wilted about 2 minutes.
  • Slice chorizo and fold into stew;add water to thin, if desired.
  • Divide stew among bowls.
  • Drizzle with olive oil and sprinkle with paprika.

Nutrition Facts : Calories 798, Fat 52.4, SaturatedFat 17.8, Cholesterol 100, Sodium 2098.1, Carbohydrate 39.2, Fiber 12.6, Sugar 5.4, Protein 42.4

CHORIZO AND WHITE BEAN STEW



Chorizo and White Bean Stew image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Bean     Stew     Quick & Easy     High Fiber     Dinner     Sausage     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)
Ingredient info: Smoked paprika can be found at most supermarkets.

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
  • Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
  • Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

CLAM, CHORIZO & WHITE BEAN STEW



Clam, chorizo & white bean stew image

The spicy kick of chorizo works brilliantly with seafood in this Spanish dish from James Martin

Provided by James Martin

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10

50g chorizo , diced
1 onion , finely chopped
1 garlic clove , crushed
small bunch flat-leaf parsley , ½ finely chopped, ½ roughly chopped
200ml hot stock , fish or vegetable
400g can chopped tomatoes
400g can butter beans or white beans, rinsed and drained
1 tsp sherry vinegar
600g clams , cleaned
crusty bread , to serve

Steps:

  • Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.
  • Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.
  • Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.

Nutrition Facts : Calories 285 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 2.82 milligram of sodium

SPANISH CHORIZO AND WHITE BEAN STEW



Spanish Chorizo and White Bean Stew image

A winter warmer and no mistake! This sensational store-cupboard recipe is taken to another level by the picante perfection of a good Spanish sausage.

Provided by BimbleBoots

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Start by taking the skin off the chorizo sausage and then chop it into small cubes.
  • Fry the chorizo in a little olive oil until it begins to release its own beautiful red oils into the pan. The meat should crumble until it resembles mince meat.
  • Add the onion, garlic and red pepper to the pan and fry gently until soft and sweet. Add more olive oil if the onion begins to take on colour.
  • Turn up the heat and pour in the glass of wine. Allow to reduce by a third and then turn the heat back down.
  • Remove the tomatoes from the tin, retaining as much of the juice as possible. Squish each tomato between your fingers and then add to the pan.
  • Stir in the paprika, chilli and then season with salt to taste. Cook over a low heat for ten minutes and then add the beans. Simmer gently for a further fifteen minutes or until the sauce is thick.
  • Serve with crusty bread and a large glass of a Spanish red with lots of oomph. If you've enjoyed this recipe please visit my blog for more simple, seasonal food. Thanks. AreYouAlwaysCooking.wordpress.com

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