So many requests for Chorizo and bean stew
For years my husband has been begging me to make him chorizo and bean stew. So I scoured the internet trying to find one that is suitable to his needs. He was insistent on it being tomato-based and absolutely nothing resembling spinach be found anywhere near it. So being that we are on pandemic lockdown here in Malaysia and I found myself with a pantry full of goods and time on my hands, now is the time to experiment.
What you need and substitutions
All you need is a can of stewed tomatoes (something we are never out of thanks to my British husband, who panic buys these as a matter of course), 2 cans of white beans, onions, garlic, dried oregano, a beef bouillon cube and meat (any meat) of your choice. Fortunately for us, spicy chorizo is not a big favorite in Malaysia so we were able to get the last of it to use on homemade pizza, pasta sauce, sandwiches and stews. If you are all out or it is simply is not your taste, have no worries. Just swap it out with ground sausage, ground pork or beef or even some chopped bacon. Just be sure to add a little paprika to give it some color and spice. Serve it over brown rice, mashed potatoes or with crusty bread for a delicious lunch or dinner.
How to make easy crusty bread at home
Just FYI I make an easy no-knead bread courtesy of Pinch of Yum from time to time and always have it kicking around in case of a bread emergency. This is the recipe that I use but there are many others out there kicking around. Just simply type in the words ‘no-knead bread’ into Google and find one to your liking (plain, whole wheat, rosemary and garlic, etc, etc).
If you are more adventurous and really want to give bread making your all, give sourdough a try. The Ultimate Guide to Sourdough Bread courtesy of Alice’s Kitchen will surely start you off in the right direction.
Spanish chorizo and Borlotti beans stewed with tomatoes, beef broth, onions, garlic and spices. Serve over rice, mashed potatoes or with crusty bread. #soup #stew #chorizo #beans #hearty
2 tbsp olive oil
2 onions (diced)
2–3 cloves of garlic (minced)
3–4 oz diced Spanish chorizo (can substitute with ground pork or beef, sausage or bacon)
1 tsp dried oregano
1 tsp paprika (optional and only necessary if you are not using chorizo)
2 (400 g / 14 oz) cans of Borlotti beans (drained and washed)
1 (400 g / 14 oz) can of diced tomatoes
2 cups of beef broth OR 1 beef bullion cube and 2 cups of water
In a large pot, heat olive oil over medium heat. Cut the chorizo into small pieces and add to the oil. Let cook for 3-5 minutes or until the oil has picked up the reddish color of the chorizo.
Add diced onions and continue to cook until soft and translucent. Add minced garlic, dried oregano and paprika (optional and only necessary if you are not cooking with chorizo). Let cook for a minute or so until fragrant.
Add diced tomatoes and beef broth. Stir together and increase heat to high until you reach a boil. Add drained and washed beans to the stew. Carefully stir together and cook for a minute or so at high heat (just until it reaches a boil). Reduce heat to low, cover and simmer for 45 mins to 1 hour. Make sure to give it a stir every once in a while to prevent anything sticking to the bottom and burning.
Season with salt and pepper to taste. Serve with rice, mashed potatoes or with a loaf of good crusty bread.
- Category: Soup / Stew
- Method: simmering
- Cuisine: Western
Keywords: Spanish, chorizo, beans, paprika, oregano, tomatoes, soup, stew
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