as promised yesterday here is the second of the chorizo recipes: chorizo and white bean stew. 

my mom is visiting at the moment, the other day we were hanging out at my place and i asked her what i could do with chorizo.  without missing a beat she said:

“do you have white beans? make stew!

and of course, being the obedient and hungry girl i am, i obliged.  i had some frozen beans and it was about time i used them.  add some spices and vegetables, buy a whole wheat baguette and bottle of red and we were set!

so here it it, the recipe for chorizo and white bean stew!

INGREDIENTS:
2 roma tomatoes
1 green italian pepper
1 large red pepper
1 large potato
1/2 large white onion
3-5 chorizos
4 cups of frozen white beans (can use canned instead)
salt and pepper
1/2 tsp of olive oil
paprika
3 garlic cloves
1 large bay leaf
1/4 tsp of dry thyme

INSTRUCTIONS:
chop up the chorizo.

and the peppers, onions, tomato and garlic.

cook the chorizo in hot oil inside a deep pot.

cook them for about 8-10 minutes until the sides are browned.

remove the chorizo from the pot and let them rest in a bowl with some paper towels.

cook the onions on the same pot until they soften.

add the garlic and cook for a minute.

then, add the peppers.

and the peeled and chopped potato.

mix the potato in and add the tomatoes.

finally, add the beans. 

(i had a bag of dry beans my grandma gave me and boiled them until tender before freezing them)

add the paprika, thyme and bay leaf. 

cover with water or chicken stock if you have it.

let the beans simmer until they thaw out. if using canned beans, cook for 5 minutes.

add the chorizo and cook for 5 more minutes. season with salt and pepper to taste.

serve it with thick slices of whole wheat baguette.

a perfect rainy night dinner.  dip the baguette in the stew for maximum delight.

if you use canned beans it takes about 20 minutes to do the whole thing. 

i hope you try making it!

thank you for stopping by!