Andalusian Bean And Chorizo Potaje Stew Recipes

STRAWNANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch pans.
• In a medium bowl, mix together flour, baking soda, cinnamon, salt, and nutmeg.
• In a large bowl, combine eggs, sugar, strawberries, bananas, orange peel, and oil. Beat with an electric mixer at medium speed for 2 minutes. Add flour mixture, and stir just until moistened. Stir in walnuts.
• Bake for 1 hour, or until loaves test done. Remove to wire rack to cool.

CHORIZO-POTATO STEW

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
• Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE

Steps:

• Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
• Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
• Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Steps:

• Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
• Before the oil gets too hot, add the spinach (in batches if necessary)
• Sauté the spinach until just wilted and remove to strain in a colander
• Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
• Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
• Transfer the ingredients to a blender/food processor and add the sherry vinegar
• Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
• Return the paste to the saucepan and add your garbanzo beans and tomato sauce
• Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
• Add the spinach and stir gently until it is evenly incorporated and hot
• Season with salt and pepper
• Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
• Enjoy!

ANDALUSIAN BEAN AND CHORIZO POTAJE (STEW)

Steps:

• Heat the oil and cook the chorizo and bacon for 3 minutes Add the tomatoes and onion and cook for 5 minutes Add the beans and bay leaves and simmer for a further 15 minutes.
• Remove 3 tbs juice from the pan and place in a blender with the bread and garlic. Blend until smooth. Pour into the pan with the green beans and cook for an additional 15 minutes.
• Serve with warm crusty bread.

SPANISH CHORIZO AND WHITE BEAN STEW

Steps:

• Start by taking the skin off the chorizo sausage and then chop it into small cubes.
• Fry the chorizo in a little olive oil until it begins to release its own beautiful red oils into the pan. The meat should crumble until it resembles mince meat.
• Add the onion, garlic and red pepper to the pan and fry gently until soft and sweet. Add more olive oil if the onion begins to take on colour.
• Turn up the heat and pour in the glass of wine. Allow to reduce by a third and then turn the heat back down.
• Remove the tomatoes from the tin, retaining as much of the juice as possible. Squish each tomato between your fingers and then add to the pan.
• Stir in the paprika, chilli and then season with salt to taste. Cook over a low heat for ten minutes and then add the beans. Simmer gently for a further fifteen minutes or until the sauce is thick.
• Serve with crusty bread and a large glass of a Spanish red with lots of oomph. If you've enjoyed this recipe please visit my blog for more simple, seasonal food. Thanks. AreYouAlwaysCooking.wordpress.com