Stew > Spanish Stews

Runner Bean and Chorizo Stew Recipe

Ingredients with Measurements:
- 1 pound of runner beans, trimmed and cut into 2-inch pieces
- 1 pound of chorizo sausage, sliced into rounds
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can of diced tomatoes (14.5 ounces)
- 2 cups of chicken broth
- 1 tablespoon of smoked paprika
- Salt and pepper, to taste
- 2 tablespoons of 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 sliced chorizo and cook until browned, about 5 minutes.
3. Remove the chorizo from the pot and set aside.
4. Add the diced onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and diced red bell pepper to the pot and cook for another 2 minutes.
6. Add the smoked paprika to the pot and stir to combine.
7. Add the can of diced tomatoes and chicken broth to the pot and stir to combine.
8. Add the runner beans to the pot and stir to combine.
9. Bring the stew to a simmer and reduce the heat to low.
10. Cover the pot with a lid and cook for 30-40 minutes, or until the runner beans are tender.
11. Add the cooked chorizo back to the pot and stir to combine.
12. Season the stew with salt and pepper, to taste.


Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Medium-high heat to brown the chorizo, then low heat to simmer the stew.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 24g
Protein: 25g
Sodium: 1200mg
Fiber: 7g

Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use canned or frozen green beans instead of runner beans.

Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use different types of beans, such as cannellini or navy beans.
- Add a splash of red wine to the stew for extra flavor.

Tips and tricks:
- Make sure to trim the ends of the runner beans before cutting them into pieces.
- Brown the chorizo well to develop its flavor.
- Stir the stew occasionally to prevent it from sticking to the bottom of the pot.

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 bowls with a crusty bread on the side.

Garnishes:
Garnish the stew with chopped fresh parsley or cilantro.

Pairings:
Pair the stew with a glass of red wine, such as Rioja or Tempranillo.

Suggested side dishes:
Serve the stew with a side salad or roasted vegetables.

Troubleshooting advice:
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 and runner beans thoroughly to prevent foodborne illness.

Food history:
Runner beans are a type of legume that originated in South America and were brought to Europe by Spanish explorers in the 16th century. Chorizo sausage is a type of pork sausage that originated in Spain and is commonly used in Spanish and Mexican cuisine.

Flavor profiles:
This stew has a smoky and spicy flavor from the chorizo and smoked paprika, and a slightly sweet flavor from the runner beans and red bell pepper.

Serving suggestions:
Serve the stew as a main course for dinner or lunch.

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Region: Spanish

Taste: Savory, Smoky, Spicy, Hearty