Spanish Chorizo and Red Bean Stew | PC.ca

Spanish Chorizo and Red Bean Stew

spanish chorizo and red bean stew served in a small brown ceramic soup bowl.  Garnished with chopped parsley and chunks of grilled bread on the side for dipping

PC Blue Menu Dark Red Kidney Beans

Spanish Chorizo and Red Bean Stew

Thanks to spicy chorizo and hot pepper flakes, this Spanish stew has a warmth that will banish the ...

Thanks to spicy chorizo and hot pepper flakes, this Spanish stew has a warmth that will banish the winter blues. Lots of veggies, beans and potatoes make it a great all-in-one dish.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 10
  • Dish Type: Spanish
  • Season: Spring
  • Course: Main
  • Main Ingredient: Kidney Beans
  • Amount Per Serving

    % Daily Value

  • Calories

    230 cal

  • Total Fat

    10 g

  • Sodium

    830 mg

  • Total Carbohydrate

    20 g

  • Dietary Fiber

    4 g

  • Protein

    17 g

Spanish Chorizo and Red Bean Stew

spanish chorizo and red bean stew served in a small brown ceramic soup bowl.  Garnished with chopped parsley and chunks of grilled bread on the side for dipping

PC Blue Menu Dark Red Kidney Beans

  • Amount Per Serving

    % Daily Value

  • Calories

    230 cal

  • Total Fat

    10 g

  • Sodium

    830 mg

  • Total Carbohydrate

    20 g

  • Dietary Fiber

    4 g

  • Protein

    17 g

How to make

Ingredients

  • 3 tbsp (45 mL)

    Olive oil
  • 2 pkg (each 250 g)

    PC®Natural Choice Mild Spanish-Style Chorizo Semi-dry Cured Sausage
  • 2 cups (500 mL)

    Chopped white onions
  • 3

    Stalks celery, chopped
  • 1

    Sweet red pepper, chopped
  • 6

    Cloves garlic, chopped
  • 1 can (540 mL)

    PC® Blue Menu®Dark Red Kidney Beans
  • 4 cups (1 L)

    Diced, peeled baking (russet) potatoes
  • 3

    Bay leaves
  • 1 tsp (5 mL)

    Paprika
  • 1/2 tsp (2 mL)

    Hot pepper flakes
  • 1 pkg (900 mL)

    PC Blue Menu Beef Broth
  • 2 tsp (10 mL)

    Red wine vinegar
  • 1-1/2 tsp (7 mL)

    Salt
  • 1 cup (250 mL)

    Chopped fresh coriander

How to make

  • Step 1

    Heat 1 tbsp (15 mL) of the oil in large saucepan over medium heat; add half of the chorizo and cook for 5 to 7 minutes, stirring occasionally, or until browned. Transfer to a plate using slotted spoon to leave behind as much fat as possible. Add remaining chorizo and cook in same manner, adding it to the plate once browned.

  • Step 2

    Heat remaining 2 tbsp (25 mL) oil in same saucepan over medium heat; add onions, celery and red pepper and cook for 7 to 8 minutes, stirring occasionally, or until softened. Stir in garlic; cook for 1 minute. Stir in beans, potatoes, bay leaves, paprika and hot pepper flakes. Pour in broth and vinegar; bring to a boil. Reduce heat to medium; cook uncovered for 15 to 18 minutes or until potatoes are tender.

  • Step 3

    Stir chorizo and salt into stew. Cook for 1 minute or until chorizo is heated through. Stir in coriander. Discard bay leaves before serving.

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