Ingredients with Measurements:
- 1 pound chorizo sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 2 cups chicken broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chorizo over medium heat until browned and crispy. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, and red bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.
3. Add the diced tomatoes, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the stew has thickened.
5. Add the cooked chorizo back to the pot and stir to combine. Cook for an additional 5 minutes to heat through.
6. Remove from heat and stir in the chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking chorizo and vegetables
- Low heat for simmering the stew
Serving size:
- 6 servings
Nutritional information:
- Calories: 431
- Total fat: 23g
- Saturated fat: 8g
- Cholesterol: 51mg
- Sodium: 1530mg
- Total carbohydrates: 36g
- Dietary fiber: 11g
- Sugars: 6g
- Protein: 22g
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo, such as Italian sausage or Andouille sausage.
- If you don't have canned black beans, you can use dried black beans that have been soaked overnight and cooked until tender.
- You can use fresh or frozen corn instead of canned corn.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use different types of beans, such as kidney beans or pinto beans.
- Add a can of diced green chilies for extra heat.
Tips and tricks:
- Make sure to brown the chorizo well to get crispy bits that add flavor to the stew.
- If the stew is too thick, add more chicken broth or water to thin it out.
- Serve with a dollop of sour cream and a sprinkle of shredded cheese on top.
Storage instructions:
- Store leftovers 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 slice of crusty bread on the side.
Garnishes:
- Fresh cilantro
- Sour cream
- Shredded cheese
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables
- Cornbread
Troubleshooting advice:
- If the stew is too thin, simmer it for a few more minutes to thicken it up.
- If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the chorizo until it is fully cooked and no longer pink in the middle.
Food history:
- Chorizo and bean stew is a traditional Mexican dish that has been enjoyed for centuries.
Flavor profiles:
- Spicy, smoky, and savory
Serving suggestions:
- Serve the stew with a slice of crusty bread or over rice.
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Region: Spanish