ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE
A quick and easy Spanish style stew made in one pot, using chorizo sausage, onions, beans and wine in a tomato sauce. Great for a simple main course for lunch or dinner
Provided by Jessica Dady
Categories Brunch, Lunch, Snack
Time 35m
Yield Serves: 4
Number Of Ingredients 11
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.
Nutrition Facts : @context https, Calories 450 Kcal, Sugar 9.2 g, Fat 24.7 g, SaturatedFat 9.0 g, Sodium 2.59 g, Protein 23.9 g, Carbohydrate 23.0 g
CHORIZO REFRIED BEANS
Steps:
- Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Transfer to a serving bowl.
BUTTER BEAN & CHORIZO STEW
A hearty stew to feed a family with just four ingredients. Spicy chorizo and fresh pesto provide tons of flavour and it's on the table in just 20 minutes
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 491 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 2.5 milligram of sodium
CHICKEN WITH CHORIZO AND BUTTER BEANS
I just love chorizo. The Spanish sausage has so much flavour and it really makes this chicken dish special. The kind to use in this dish is the raw pork sausage, not the kind that is more like a deli meat.
Provided by Sackville
Categories Stew
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
- Lift out the chicken and add the chorizo to the pan.
- When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
- Add the garlic and a tablespoon of parsley.
- Cover and cook gently for another 10 minutes.
- Add the tomatoes and beans and give it a stir.
- Add a little water if the mixture is a bit thick.
- Return the chicken to the pot, along with the thyme and bayleaf.
- Turn up the heat and bring up to a simmer.
- Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
- Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
- Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.
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