Dive into a hearty bowl of chorizo and bean stew, where smoky paprika-spiked chorizo sausage mingles with tender, creamy beans in a rich, tomato-based broth. Each spoonful bursts with savory goodness, accented by pops of sweetness from bell peppers and a hint of earthy warmth from aromatics like garlic and onion. It’s a rustic, comforting dish that’s perfect for chilly nights, served with crusty bread for dipping into the flavorful broth.
Chorizo and Bean Stew
Ingredients
1 tbsp Canola oil- 1 Yellow Onion chopped
- ½ med Red Bell Pepper chopped
- ½ med Green bell pepper chopped
- 5 Garlic minced
- 1 Carrot cubed
- ½ lb Cured Spanish chorizo
- 1 lb Red kidney beans canned
- ½ cup Tomato sauce
- 1 Chicken bouillon
- 2 tsp Oregano dried
- ½ tsp Black pepper ground
- ½ tsp Salt
- ½ tsp Saffron
- 1 tsp Apple cider vinegar
- 2 ½ cups Water
- ½ cup Parsley roughly chopped
Instructions
- In a large Dutch oven, heat olive oil. Add onions, peppers, garlic, and carrots to the pot and saute until tender, about 4-5 minutes.
- Add chorizo and beans until heated through. Stir in tomato sauce, chicken bouillon, oregano, salt, black pepper, saffron, vinegar, and water.
- Bring to a simmer and cook for about 15 minutes. About 1 minute before it's ready, stir in parsley.
- Serve with crusty French bread and a garnish of parsley, if desired.
Notes
- Use Spanish, rather than Mexican, chorizo for this recipe.
- This chorizo and bean stew is easy to adapt to your tastes. You can add in whatever veggies you have in your fridge, and shredded chicken is a welcome addition. You can also make it more spicy if you like, by adding cayenne, chili flakes, or a diced red chili pepper.
- If making ahead of time, let the stew cool completely before storing.
Nutrition
With this list of ingredients, you’re well on your way to a delicious and flavorful chorizo and bean stew! Here’s a breakdown of what you can expect:
Base:
- Canola oil:Â Used for sauteing the vegetables and chorizo, adding a touch of fat for flavor and browning.
Vegetables:
- Spanish onion, red and green bell peppers, garlic, carrot:Â These classic aromatics provide a foundation of savory flavors and pops of sweetness from the peppers.
Protein:
- Cured Spanish chorizo:Â The star of the show! It adds smokiness, paprika spice, and a rich meaty depth to the stew.
Beans:
- Canned red kidney beans:Â A convenient and protein-packed base for the stew. They’ll add creaminess and texture.
Flavor Boosters:
- Tomato sauce:Â Creates a rich, slightly sweet tomato base for the stew.
- Chicken bouillon, dried oregano, black pepper, salt:Â Seasoning essentials that build layers of savory flavor.
- Saffron:Â A luxurious spice that adds a subtle floral and earthy note.
- Apple cider vinegar:Â A touch of acidity to balance the richness and bring out the other flavors.
Image Gallery
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While there’s no single documented origin story for chorizo and bean stew, its history likely reflects a combination of factors:
- Preservation techniques:Â Chorizo, a sausage made for preserving meat, has roots in various cultures throughout history. Spain’s tradition of “matanza,” the winter slaughter and processing of pigs, would’ve naturally led to using sausages like chorizo in stews to stretch ingredients.
- Humble ingredients:Â Beans, a cheap and plentiful source of protein and fiber, have been a staple food for centuries across Europe. Combining them with preserved meats would create a hearty and satisfying meal.
- Spanish influence:Â The smoky paprika used in chorizo arrived in Spain from the Americas in the 16th century. This key ingredient, along with the widespread availability of beans and pork, makes Spain a prime candidate for the development of this type of stew.
It’s likely similar stews with regional variations existed throughout Spain for centuries. Today, variations of chorizo and bean stew are found in Spain and Latin America, reflecting the influence of Spanish cuisine in those regions.
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