White Bean Stew With Chorizo Recipes

WHITE BEAN STEW WITH CHORIZO

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.

SPANISH WHITE BEAN STEW WITH CHORIZO SAUSAGE

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!

CHORIZO AND WHITE BEAN STEW

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.

CHORIZO & BACON BEAN STEW

Steps:

• Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
• Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
• Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it's thick. Once ready, remove the bay, thyme and chillies, then serve.

CHORIZO AND WHITE BEAN STEW

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.

WHITING STEW WITH WHITE BEANS, BUTTERNUT SQUASH AND CHORIZO

Steps:

• In a large kettle, combine the fish bones and heads, the whole onion, the annatto seeds and bay leaf with 5 quarts of water. Place over medium heat and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, skimming off any foam that accumulates on the surface. Strain the stock and discard the solids.
• Return the stock to the pan and bring to a boil. Add the beans and wine, reduce the heat and simmer, uncovered, for 60 to 90 minutes until the beans are just tender. Add the squash and simmer until tender, about 20 minutes more.
• Meanwhile, in a large skillet over medium-low heat, melt the butter and fry the chorizo until browned, about 10 minutes. Remove the sausage from the pan with a slotted spoon, set it aside and add the diced onions to the pan. Cook until golden, 7 to 10 minutes.
• When the squash is cooked, increase the heat to medium and stir in the cooked onions, the whiting and the squid. Season with salt and pepper and simmer 5 minutes. Place the stew in a large serving bowl and garnish with the chorizo and rosemary. Serve immediately.

CLAM, CHORIZO & WHITE BEAN STEW

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.