Ingredients with Measurements:
- 1 pound chistorra sausage, sliced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the chistorra sausage and cook until browned, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the chicken broth, diced tomatoes, smoked paprika, dried thyme, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
7. Add the white beans and cooked chistorra sausage to the pot.
8. Cover the pot and simmer for an additional 10 minutes, or until the beans are heated through.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for browning the sausage
- Low heat for simmering the stew
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 26g
- Protein: 26g
- Fiber: 6g
Substitutions for ingredients:
- Chistorra sausage can be substituted with any other type of sausage, such as chorizo or Italian sausage.
- Chicken broth can be substituted with vegetable broth or water.
- Dried thyme can be substituted with dried oregano or rosemary.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use cannellini beans instead of white beans for a different texture.
- Add a splash of red wine to the stew for extra depth of flavor.
Tips and tricks:
- Be sure to drain and rinse the white beans before adding them to the stew.
- If the stew is too thick, add more chicken broth or water to thin it out.
- Serve the stew with crusty bread for dipping.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve the stew with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the stew is too salty, add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Be sure to cook the chistorra sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Chistorra sausage is a type of cured sausage from the Basque region of Spain.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve the stew in a large pot or Dutch oven for a rustic presentation.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish