SPANISH WHITE BEAN STEW WITH CHORIZO SAUSAGE
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
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
SPANISH CHORIZO AND WHITE BEAN STEW
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
CHORIZO AND WHITE BEAN STEW
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
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
CLAM, CHORIZO & WHITE BEAN STEW
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
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
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- 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.
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