Ingredients with Measurements:
- 1 pound of Chorizo de Bilbao, sliced
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups of chicken broth
- 1 can of diced tomatoes
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced Chorizo de Bilbao and cook until browned, about 5 minutes.
3. Remove the Chorizo de Bilbao from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute.
6. Add the smoked paprika and dried oregano and stir to combine.
7. Add the drained and rinsed white beans, diced tomatoes, and chicken broth to the pot.
8. Bring the mixture to a boil, then reduce heat to low and let simmer for 20 minutes.
9. Add the browned Chorizo de Bilbao back to the pot and let simmer for an additional 10 minutes.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for browning Chorizo de Bilbao and cooking onion
- Low heat for simmering stew
Serving size:
- 6 servings
Nutritional information:
- Calories: 390
- Fat: 23g
- Carbohydrates: 25g
- Protein: 21g
- Fiber: 7g
Substitutions for ingredients:
- Spanish Chorizo or any other type of sausage can be used instead of Chorizo de Bilbao.
- Cannellini beans or navy beans can be used instead of white beans.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use diced tomatoes with green chilies for a spicy kick.
- Top with grated cheese or sour cream for added flavor.
Tips and tricks:
- Be sure to drain and rinse the white beans before adding them to the pot.
- Browning the Chorizo de Bilbao before adding it to the stew adds extra flavor.
- Letting the stew simmer for at least 20 minutes allows the flavors to meld together.
Storage instructions:
- Store any 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 bowls with crusty bread on the side.
Garnishes:
- Top with chopped fresh parsley or cilantro for added freshness.
Pairings:
- Serve with a side salad for a complete meal.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a bit longer to thicken it up.
Food safety advice:
- Be sure to cook the Chorizo de Bilbao to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Chorizo de Bilbao is a type of Spanish sausage that originated in the Basque region of Spain.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Spanish