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Chorizo and White Bean Stew

Course: Soup/Stews
Cuisine: Mexican
Author: Michelle De La Cerda
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.
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Ingredients

  • 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)

Instructions

  1. Heat 1 tbsp oil in a large pot over medium heat.
  2. Add sausage and brown until cooked through, 5-7 minutes.
  3. Transfer the sauce to a bowl and drain away the rendered fat.
  4. In the same pot, add the remaining 2 tbsp oil, heat.
  5. Add onion, garlic, and thyme.
  6. Cook, stirring occasionally, until onion is softened, 5-8 minutes.
  7. Add the broth, taking care to scrape up the brown bits (fond) from the bottom of the pot.
  8. Add beans and cook on a low simmer, 8-10 minutes.
  9. Return the chorizo to the pot, mix in well.
  10. Season with salt and pepper to taste.
  11. Add the greens and cook just until wilted, about 2 minutes.
  12. If using, garnish with freshly sliced radish and crumbled queso fresco.

Recipe Notes

Do not use packaged, no casings, chorizo. Only use fresh Mexican chorizo or use Italian sausage.