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Lookin ’ at my Gucci it ’ s about that time…leaves and temperatures are dropping and my heart is breaking because FALL. I get it, four seasons, nothing lasts constantly, snow is beautiful. BLAH, BLAH, BLAH. All of that ’ s on-key but summer is my front-runner and I want it all the meter. Mother Nature is distinctly not moved by my wishes because winter is coming. ( That was for you Game of Thrones fans. ) fall and winter intend soup/stew/bisque/chowder temper to me and that ’ s one thing I can get excited about ! This Chorizo & Black Bean fret is another !
Reading: Chorizo– Cooking Clarified
What is Chorizo?
Chorizo is a pork barrel blimp used normally in latin american and spanish cooking. The spices used to give Chorizo its trademark spiced flavor change greatly from region to region and flush from family to family. In El Salvador you might find a hint of vinegar, in Mexico think assorted child peppers. spanish Chorizo is normally smoked and doesn ’ triiodothyronine ask cook ( a lot like salami. )
Chorizo Black Bean Stew
This stew is the perfective antidote to chilly, rainy/snowy days. It ’ randomness agile to make and will light up your kitchen with its brilliant olfactory property. My absolute favorite thing is the way the tiniest bits of chorizo melt away into the grizzle, so even if you get a broth-only spoon, its spirit is still there. A trace of dried paprika – habit a smoke sweet pepper for a more intense spirit – rounds out the spice of the sausage and completes this perfect bowl .
Remove sausage casings, the outside application, before cooking .
Use a wooden spoon to break the blimp up into small pieces or crumbled .
Substitute other beans if you don ’ triiodothyronine have black beans. White or kidney beans are delectable, excessively .
Large Pot or Dutch Oven
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Seasoning to Taste
Chorizo Black Bean Stew
Serves four .
- 2 tablespoons olive oil, divided
- 1/2 pound (8 oz) chorizo, casing removed
- 1 medium onion
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 2 (15-oz) cans black beans, drained and rinsed
- 1/2 teaspoon paprika
- 3 cups chicken stock
- Salt and pepper, to taste
- Heat 1 tablespoon olive oil in a large, heavy bottomed pot over medium high heat. Add chorizo and cook until browned, 3-5 minutes, using a wooden spoon to break the chorizo up into small pieces.
- Add onion, bell pepper, garlic and a big pinch each of salt and pepper to pan and sweat the vegetables, stirring occasionally, until onion and pepper have softened, 2-3 minutes. Stir in beans and paprika, cooking just until beans are heated through and paprika is fragrant, about a minute.
- Add chicken stock and bring to a boil. Reduce heat to medium low and simmer 15-20 minutes. Taste and adjust seasoning, if necessary.
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