CHORIZO AND GIGANTE BEAN CASSOULET
Provided by Bon Appétit Test Kitchen
Categories Bean Dinner Meat Party Potluck Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For beans and chorizo:
- Place beans in a large pot and cover with water by 3". Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- Drain beans. Add fresh water to cover by 3". Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/2-2 hours (time will vary depending on size and age of beans). Drain, reserving 1 cup bean broth.
- Preheat oven to 450°F. Heat 2 tablespoons oil in a large heavy pot over medium heat. Add chorizo and cook, turning occasionally, until golden all over, 7-8 minutes. Transfer chorizo to a plate and set aside.
- Place 2 tablespoons oil, leek, and onion in same pot. Season with salt and pepper; cook, stirring occasionally, until vegetables are softened and light golden, about 5 minutes. Add garlic and anchovies; stir 1 minute to break down anchovies. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.
- Cover and bake until beans are very tender, about 30 minutes. Add chorizo (and any accumulated juices) to pot, pressing to submerge. Bake until liquid is reduced and slightly thickened, 40-45 minutes longer.
- For breadcrumb topping:
- Meanwhile, heat 3 tablespoons oil in a large skillet. Add bread- crumbs and cook, stirring often, until golden and crisp, about 10 minutes. Season with salt and pepper.
- Sprinkle breadcrumbs over beans and drizzle with remaining 3 tablespoons oil. Bake cassoulet until breadcrumbs are browned and liquid is bubbling, about 15 minutes. Let sit for 15 minutes. Sprinkle parsley and lemon zest over just before serving.
CHORIZO & BROAD BEAN RISOTTO
Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
- Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.
Nutrition Facts : Calories 830 calories, Fat 45 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 41 grams protein, Sodium 5.06 milligram of sodium
SIMPLE CHORIZO AND BEAN STEW
Spice up your stew with chorizo and stir in some cannellini beans for a super dinner on a budget. Each serving provides 517 kcal, 30g protein, 45g carbohydrates (of which 13g sugars), 21g fat (of which 7g saturates), 17g fibre and 2g salt.
Provided by BBC Food
Categories Main course
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.
- Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.
- Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.
- Add the parsley, season to taste with salt and pepper and stir well.
- Serve in soup bowls, with crusty bread.
Nutrition Facts : Calories 517kcal, Carbohydrate 45g, Fat 21g, Fiber 17g, Protein 30g, SaturatedFat 7g, Sugar 13g
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
CHORIZO AND BEANS
Make and share this Chorizo and Beans recipe from Food.com.
Provided by CJAY8248
Categories One Dish Meal
Time 40m
Yield 1 large pot, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice as directed.
- In a large skillet, saute onion, garlic and chorizo in olive oil. When onion is transparent, drain grease and add remaining ingredients.
- Cook until warmed through.
- Stir into cooked rice and serve.
Nutrition Facts : Calories 921.4, Fat 47.7, SaturatedFat 17, Cholesterol 100, Sodium 1407.1, Carbohydrate 84.7, Fiber 2.4, Sugar 1.4, Protein 34.6
EASY CHORIZO CASSOULET
This easy chorizo cassoulet slow bakes with white beans and canned tomatoes for a seriously hearty meal, worthy of all the hype! Sprinkle with homemade breadcrumbs for an extra crunchy topping!
Provided by Ari Laing
Categories Dinner
Time 2h20m
Number Of Ingredients 19
Steps:
- Preheat oven to 325F. Heat 1 Tbsp oil over medium heat, then add pancetta and cook until crispy on all sides, about 5 minutes. Use a slotted spoon to transfer pancetta to a paper-towel lined plate or bowl.
- Increase heat to medium-high, then add onion and shallot. Cook 2 minutes, until translucent, then add garlic. Cook 1 minute more.
- Add anchovy paste, then use a wooden spoon to break up and dissolve. Next, add tomatoes, beans, cooked pancetta, thyme, and bay leaf, then toss gently to combine. Season with 1 tsp kosher salt and ¼ tsp freshly ground black pepper.
- Nestle uncooked chorizo into sauce, then add ½ cup chicken stock.
- Meanwhile, make breadcrumbs. Combine 3 cups fresh bread crumbs with 6 Tbsp melted unsalted butter, ½ tsp kosher salt, and lemon zest, then toss to evenly coat. Sprinkle half the breadcrumb mixture evenly on top of chorizo and sauce, then bake for 1 hour. Sprinkle on remaining breadcrumbs directly on top of cassoulet, then bake an additional hour. Sprinkle with parsley, then serve immediately.
Nutrition Facts : Calories 1278 kcal, Carbohydrate 65 g, Protein 51 g, Fat 91 g, SaturatedFat 36 g, Cholesterol 193 mg, Sodium 3677 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
WHITE BEAN CASSOULET
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Combine all ingredients in a food processor and puree until smooth.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
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4.3/5 Total Time 25 minsCategory MainsCalories 242 per serving
- 1 If using fresh sausages or fresh chorizo, sauté thoroughly in a heavy-based pan till cooked, then slice longways and cut into smaller pieces.
- 2 Add the onion to the pan and sauté in the pan juices, with a little oil if necessary. Stir in the garlic. When the garlic is softened add tomatoes, tomato paste, paprika, herbs and haricot beans and simmer. If the chorizo is dried, slice it as described above and add it with the beans, simmer until softened.
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- Place beans in a large pot and cover with water by 3 inches. Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- Drain beans. Add fresh water to cover by 3 inches. Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/2–2 hours (time will vary depending on size and age of beans). Drain, reserving 1 cup bean broth.
- Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy pot over medium heat. Add chorizo and cook, turning occasionally, until golden all over, 7–8 minutes. Transfer chorizo to a plate and set aside.
- Place 2 Tbsp. oil, leek, and onion in same pot. Season with salt and pepper; cook, stirring occasionally, until vegetables are softened and light golden, about 5 minutes. Add garlic and anchovies; stir 1 minute to break down anchovies. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.
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