Spicy Chorizo and White Bean Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound chorizo sausage, casing removed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 15-ounce can diced tomatoes
• 1 15-ounce can white beans, drained and rinsed
• 4 cups chicken broth
• 2 cups water
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Add chorizo, breaking it into small pieces with a spoon, and cook until browned.
4. 4 Stir in smoked paprika, cumin, and cayenne pepper.
5. 5 Add diced tomatoes, white beans, chicken broth, and water.
6. 6 Bring to a boil, then reduce heat and simmer for 20 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot

Variations

• Add spinach or kale for extra greens.

Substitutions

• Substitute chicken sausage for a lighter option.

Pairings

• Serve with crusty bread or a side of steamed rice.

Nutrition

Tips

• For a smokier flavor, add a chipotle pepper in adobo sauce.
• Serve with crusty bread to soak up all the delicious broth.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with warm cornbread or a crisp green salad.

FAQ