Saturday, January 19, 2019

Chorizo and White Bean Cassoulet

Yield: 4 servings

1 tbsp olive oil
4 links chorizo, cut into chunks
1/2 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves of garlic, finely minced
1 small can diced tomatoes
1 tbsp tomato paste
3 cups chicken stock
1/4 cup white wine
1/2 tsp cayenne pepper
1 tsp thyme
1 tsp oregano
1 tsp smoked paprika
4 cups of spinach, chopped (or chard or kale)
1 can cannelloni beans, drained and rinsed

1. In a large pot, heat the oil over medium heat. Add the chorizo and let the chunks brown on each side. Remove from heat and set aside.
2. To the same pot, add the onion, carrot, and celery, and sauté for about 10 minutes, until just browning.
3. Add garlic and sauté another minute.
4. Add the tomatoes, tomato paste, chicken stock, white wine, and spices. Add the browned chorizo back to the pot. Bring to a boil and reduce heat to low. Simmer 15 minutes uncovered.
5. Add the spinach and beans and stir to wilt spinach and warm beans.


http://spanishsabores.com/2013/12/17/chorizo-and-white-bean-stew-with-spinach/

No comments:

Post a Comment