Spanish Beans with Chorizo | A CLASSIC Stew filled with Spanish Soul

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat while maintaining flavor.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and can be used interchangeably.

Roughly chop one medium sized onion.

Roughly chop four cloves of garlic.

Cut one green bell pepper into large chunks.

Roughly chop one peeled carrot.

Drain two 15.5-ounce cans of white beans and rinse them under cold running water.

Cut two chorizo links (200 grams total) into rounds that are half an inch thick.

Heat a large fry pan (or paella pan) over medium heat and add 1/4 cup of extra virgin olive oil (60 milliliters).

Add the chorizo slices to the pan and sauté for 2-3 minutes until lightly sautéed, then remove and set aside.

Add the chopped vegetables to the same pan and sauté for about 4 minutes, mixing continuously.

Add 1 teaspoon of sweet smoked Spanish paprika (about 2.5 grams) and mix to coat the vegetables evenly.

Add 1/2 cup of tomato sauce (115 grams) and simmer for a couple of minutes until slightly thickened.

Add the drained white beans, the sautéed chorizo, sea salt, and black pepper to the pan and mix gently.

Add 2.5 cups of cold water (600 milliliters) to barely cover the ingredients and add 2 bay leaves.

Turn the heat to high and bring to a boil, then lower to low medium heat and simmer for about 10 minutes.

After 10 minutes, check that the liquid has reduced by half and remove from heat.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens