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
Method
- 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.
Nutrition
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.
