Chorizo and White Bean Stew ~ A simple stew of fresh Mexican chorizo, white beans, greens, and onions prove again how simple ingredients create the greatest flavor.Earlier this year, Emily of Love, Pasta and a Tool Belt asked me if I would be willing to do a guest post for her while she was taking some time off to enjoy her new baby. I was delighted to help out.
She was really on the ball and super organized. She asked for our posts months and months ahead of time. She asked us in January, wanted it due to her in March, and she posted this in July. I made the assumption she would post sometime in March or April. If only I could be THIS organized! Maybe someday.
Well, it’s cold again. Freezing actually. I had to shovel my driveway and sidewalks today for the first time this season. I got to thinking about soups and stews. I decided it was time to get going on a recipe that I know was going to be difficult to get perfect, but the process was going to be delicious. So in the meantime, while I’m working on that, I thought it was time to share this full recipe.
Chorizo and White Bean Stew
- 3 tablespoons olive oil; divided 1:2
- 1 pound fresh Mexican chorizo; casings removed
- 1 large onion , thinly sliced
- 4 garlic cloves; minced/grated or 1 tsp granulated garlic
- 1 sprig thyme or ½ tsp dried
- 2-15- ounce cans cannellini or Great Northern beans , rinsed/drained
- 3 cups low-sodium chicken broth
- Pinch to 1/8 tsp salt
- Freshly ground pepper; to taste
- 4 ounces mixed kale and cabbage (or any desired greens)
- Sliced radishes (optional garnish)
- Queso Fresco (optional garnish)
Heat 1 tbsp oil in a large pot over medium heat.
Add sausage and brown until cooked through, 5-7 minutes.
Transfer the sauce to a bowl and drain away the rendered fat.
In the same pot, add the remaining 2 tbsp oil, heat.
Add onion, garlic, and thyme.
Cook, stirring occasionally, until onion is softened, 5-8 minutes.
Add the broth, taking care to scrape up the brown bits (fond) from the bottom of the pot.
Add beans and cook on a low simmer, 8-10 minutes.
Return the chorizo to the pot, mix in well.
Season with salt and pepper to taste.
Add the greens and cook just until wilted, about 2 minutes.
If using, garnish with freshly sliced radish and crumbled queso fresco.
Do not use packaged, no casings, chorizo. Only use fresh Mexican chorizo or use Italian sausage.
Pop on over to Love, Pasta, and a Tool Belt to see the original post.
I guarantee you won’t be disappointed in this stew. The flavor is out of this world. I enjoyed eating as did my taste-testers. The best part, is I made enough for leftovers and those were EVEN BETTER! So it’s true what they say, some things do get better with age. If you’re not a huge fan of kale or cabbage, you can sub in spinach, but put it in at the very end.
Thank you Emily, again for letting me share this recipe with your readers. Recipe adapted from Bon Appétit