Lookin’ at my Gucci it’s about that time…leaves and temperatures are dropping and my heart is breaking because FALL. I get it, four seasons, nothing lasts forever, snow is beautiful. BLAH, BLAH, BLAH. All of that’s true but summer is my favorite and I want it all the time. Mother Nature is clearly not moved by my wishes because winter is coming. (That was for you Game of Thrones fans.) Fall and winter mean soup/stew/bisque/chowder season to me and that’s one thing I can get excited about! This Chorizo & Black Bean stew is another!
What is Chorizo?
Chorizo is a pork sausage used commonly in Latin American and Spanish cooking. The spices used to give Chorizo its trademark spiced flavor vary greatly from region to region and even from family to family. In El Salvador you might find a hint of vinegar, in Mexico think assorted child peppers. Spanish Chorizo is usually smoked and doesn’t require cooking (much like salami.)
Chorizo Black Bean Stew
This stew is the perfect antidote to chilly, rainy/snowy days. It’s quick to make and will light up your kitchen with its glorious aroma. My absolute favorite thing is the way the tiniest bits of chorizo melt away into the stew, so even if you get a broth-only spoonful, its flavor is still there. A hint of dried paprika – use a smoked paprika for a more intense flavor – rounds out the spice of the sausage and completes this perfect bowl.
TIPS:
Remove sausage casings, the outside covering, before cooking.
Use a wooden spoon to break the sausage up into small pieces or crumbled.
Substitute other beans if you don’t have black beans. White or kidney beans are delicious, too.
TOOLS:
Large Pot or Dutch Oven
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TECHNIQUES:
Chorizo Black Bean Stew
Ingredients
- 2 tablespoons olive oil, divided
- 1/2 pound (8 oz) chorizo, casing removed
- 1 medium onion
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 2 (15-oz) cans black beans, drained and rinsed
- 1/2 teaspoon paprika
- 3 cups chicken stock
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a large, heavy bottomed pot over medium high heat. Add chorizo and cook until browned, 3-5 minutes, using a wooden spoon to break the chorizo up into small pieces.
- Add onion, bell pepper, garlic and a big pinch each of salt and pepper to pan and sweat the vegetables, stirring occasionally, until onion and pepper have softened, 2-3 minutes. Stir in beans and paprika, cooking just until beans are heated through and paprika is fragrant, about a minute.
- Add chicken stock and bring to a boil. Reduce heat to medium low and simmer 15-20 minutes. Taste and adjust seasoning, if necessary.
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