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