Chorizo And White Bean Stew Recipes

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CHORIZO AND WHITE BEAN STEW

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Bean     Stew     Quick & Easy     High Fiber     Dinner     Sausage     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11



Chorizo and White Bean Stew image

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.

2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)
Ingredient info: Smoked paprika can be found at most supermarkets.

CLAM, CHORIZO & WHITE BEAN STEW

The spicy kick of chorizo works brilliantly with seafood in this Spanish dish from James Martin

Provided by James Martin

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10



Clam, chorizo & white bean stew image

Steps:

  • Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.
  • Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.
  • Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.

Nutrition Facts : Calories 285 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 2.82 milligram of sodium

50g chorizo , diced
1 onion , finely chopped
1 garlic clove , crushed
small bunch flat-leaf parsley , ½ finely chopped, ½ roughly chopped
200ml hot stock , fish or vegetable
400g can chopped tomatoes
400g can butter beans or white beans, rinsed and drained
1 tsp sherry vinegar
600g clams , cleaned
crusty bread , to serve

CHORIZO AND WHITE BEAN STEW

This is a Bon Appetit recipe for rich creamy smokey Chorizo and Bean Stew that tastes like something from a Spanish restaurant. Great with crusty bread to sop up the wonderful juices from the bottom of the dish. I used Turkey Chorizo sausage from Whole Foods, but you can use Italian sausage links. Use the smoked paprika if you can, it adds amazing flavor.

Provided by mandabears

Categories     Spinach

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11



Chorizo and White Bean Stew image

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.

Nutrition Facts : Calories 798, Fat 52.4, SaturatedFat 17.8, Cholesterol 100, Sodium 2098.1, Carbohydrate 39.2, Fiber 12.6, Sugar 5.4, Protein 42.4

2 tablespoons olive oil, divided, plus more for drizzling
1 lb chorizo sausage, fresh mexican
1 onion, large, thinly sliced
4 garlic cloves, finely chopped
thyme, 1 sprig, I used a 1/4 teaspoon of dried Thyme
2 (15 ounce) cans cannellini beans, rinsed and drained
2 cups low sodium chicken broth
kosher salt
black pepper, freshly ground
5 ounces Baby Spinach, about 10 cups
smoked paprika (optional)

CREAMY WHITE BEAN AND CHORIZO SOUP

Categories     Soup/Stew     Milk/Cream     Bean     Sauté     Sausage     Celery     Carrot     Winter     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 13



Creamy White Bean and Chorizo Soup image

Steps:

  • Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
  • Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
  • Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
  • Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

1 pound dried cannellini or Great Northern beans (generous 2 cups)
8 cups water
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery stalk, coarsely chopped (about 3/4 cup)
2 1/2 teaspoons finely chopped fresh thyme, divided
4 cups (or more) low-salt chicken broth
1 pound fresh chorizo link sausages, casings removed
1/4 cup whipping cream

CHORIZO & BACON BEAN STEW

A mixture of red kidney and black beans, chorizo and smoked bacon come together to make a hearty and mildly spicy bean stew. Grab a crusty roll and tuck in

Provided by John Torode

Categories     Dinner, Main course, Supper

Time 50m

Yield Serves 6 - 8 as a side

Number Of Ingredients 12



Chorizo & bacon bean stew image

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.

Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium

1 ½ tbsp vegetable oil
200g chorizo , chopped
100g smoked bacon , chopped
4 shallots , sliced
2 thyme sprigs
4 bay leaves
1 tsp smoked paprika
400g can black beans
400g can red kidney beans
2 dried ancho chillies
1 tsp chipotle sauce
400g can chopped tomatoes

BLACK BEAN-CHORIZO STEW

This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10



Black Bean-Chorizo Stew image

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.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

2 tablespoons extra-virgin olive oil
1 large white onion, diced
1/2 batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
1/4 cup chopped cilantro stems, leaves reserved for serving
7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
1 (28-ounce) can diced plum tomatoes with their juices
2 teaspoons kosher salt, more as needed
Diced avocado, for serving
Sliced scallion, for serving
Lime wedges, for serving

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