Chorizo And Beans Stew

How to make Chorizo And Beans Stew

Ingredients:

1 tbsp olive oil

3 chorizo sausages, cut into 1cm-thick slices

1 medium brown onion, thinly sliced

1 large red capsicum, thickly sliced

3 garlic cloves, crushed

1 tbsp Coles Brand Paprika

2 tsp ground cumin

1 dried bay leaf

2 tsp dried oregano

2 tbsp red wine vinegar

2 tbsp tomato paste

2 x 400g cans pintos beans, rinsed, drained

2 x 410g can crushed tomatoes

Instructions:

Heat the oil in a large frying pan over medium-high heat. Cook the chorizo for 4-5 mins or until light golden. Use a slotted spoon to transfer chorizo to a 4.5L slow cooker.

Heat the pan over medium-high heat.

Cook the onion, capsicum and garlic, stirring, for 5 mins or until soft.

Add the paprika, cumin, bay leaf and oregano and cook, stirring, for 1 min or until fragrant.

Add the capsicum mixture, vinegar, tomato paste, beans and tomatoes to the slow cooker.

Cook, covered, on low for 4 hrs.

Sprinkle with fetta and parsley. Serve with rolls.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions;

Can I use a different type of sausage instead of chorizo?

Yes, if you prefer or cannot find chorizo, you can use other types of sausages such as Italian sausage or spicy sausage.

The flavor and spice level may vary, so choose one that suits your taste preferences.

Can I make this stew on the stovetop instead of using a slow cooker?

Yes, if you don’t have a slow cooker, you can prepare this stew on the stovetop.

After transferring the cooked chorizo to a separate dish, follow the remaining steps in a large pot or Dutch oven.

Simmer the stew over low heat, covered, for approximately 1-2 hours, or until the flavors meld together and the beans are tender.

Can I add vegetables or modify the recipe?

Certainly! You can customize the recipe by adding additional vegetables, such as diced carrots, celery, or corn, to the stew.

Feel free to experiment with different flavors and textures to suit your taste preferences.

How do I store and reheat the leftovers?

To store the leftovers, let the stew cool completely and transfer it to an airtight container.

Refrigerate within 2 hours of cooking. The stew can be stored in the refrigerator for up to 3-4 days.

To reheat, simply heat it in a saucepan over medium heat until warmed through, stirring occasionally.

Can I freeze this stew?

Yes, you can freeze the stew for later use. Allow it to cool completely, then transfer it to freezer-safe containers or bags.

Freeze for up to 3 months.

Thaw the stew overnight in the refrigerator before reheating.

Can I use a different type of beans?

Yes, you can use different types of beans in this recipe.

If you don’t have pintos beans, you can substitute them with other white beans like Great Northern beans or navy beans.

Can I make this stew in advance?

Yes, you can make this stew in advance.

After cooking, let it cool to room temperature and store it in an airtight container in the refrigerator for up to 3-4 days.

Reheat on the stovetop or in the microwave before serving.

Can I adjust the spice level of the stew?

Certainly! If you prefer a spicier stew, you can add additional spices or chili flakes to increase the heat.

Conversely, if you prefer a milder flavor, you can reduce or omit the spicy ingredients like paprika or chili.

What can I serve with Chorizo and Beans Stew?

This stew pairs well with a variety of sides.

In addition to rolls, you can serve it with crusty bread, rice, or cornbread.

It also complements a fresh green salad or steamed vegetables as a lighter option.