Simple Chorizo And Bean Stew Food

SIMPLE CHORIZO AND BEAN STEW

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.

BLACK BEAN-CHORIZO STEW

Steps:

• Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
• Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
• Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

CHORIZO AND WHITE BEAN STEW

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add sausage(whole) and cook, turning occasionally, until browned and through, 15-20 minutes.
• Transfer sausage to a plate.
• Reduce heat to medium.
• Heat remaining 1 tablespoon oil in the same skillet.
• Add onion, garlic and thyme sprig.
• Cook stirring occasionally, until onion is softened 5-8 minutes.
• Add beans and broth and cook, crush some beans with the back of a spoon to thicken the the sauce.
• Cook for 8-10 minutes.
• Season with salt and pepper.
• Add spinach by handfuls and cook until just wilted about 2 minutes.
• Slice chorizo and fold into stew;add water to thin, if desired.
• Divide stew among bowls.
• Drizzle with olive oil and sprinkle with paprika.

CHORIZO AND BEANS

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.

BUTTER BEAN & CHORIZO STEW

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

CHORIZO AND WHITE BEAN STEW

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
• Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
• Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

CHORIZO & BACON BEAN STEW

Steps:

• Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
• Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
• Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it's thick. Once ready, remove the bay, thyme and chillies, then serve.