Spicy Chorizo and Bean Stew With Sausages
This spicy chorizo and bean stew is a great winter dish, warming and filling – just what you need on a cold winters night. I like to serve it with some good quality sausages but some slow roast pork belly or a chicken supreme would also be lovely with it. Also make sure you use a good quality chorizo and not the thin slices. This recipe will make enough for about 4 people.
- 1 Large onion
- 6 Garlic cloves
- 1 Tin of haricot beans (drained)
- 1 Tin of borlotti beans (drained)
- 1 Tin of chopped tomatoes
- 1 Chorizo sausage (about 250g)
- 5 tsp of sweet paprika
- 1 tsp of chilli powder
- Half a glass of red wine
- Bouquet garni of bay leaf, thyme and parsley
- A good handful of fresh flat leaf parsley
- Half a tsp of dried chilli flakes (optional)
- 12 good quality sausages
- Put your sausages in a preheated oven to cook whilst you make the stew, the cooking time will depend on the size of your sausage.
- Finely dice the onion and garlic and sweat down (cook without colour) on a low heat in a small amount of olive oil.
- Whilst the onion and garlic are cooking, dice up the chorizo. Some chorizo has an outer skin – I would advise removing it before cooking as it can be chewy when cooked. Cut the chorizo in half and then halve them again longways so you have 4 pieces, then dice them up so you end up with half moon shaped pieces roughly 1 cm in size.
- Once the onion and garlic have softened, add the chorizo and cook for 3-4 minutes then add the paprika and chilli powder and cook for a further 2 minutes stirring constantly.
- Add both tins of beans, drain them before you add them, and stir in.
- Next add the wine to deglaze the pan. Stir so you get all the flavour from the bottom of the pan and let the wine reduce a little.
- Add the tomatoes and the bouquet garni, season with salt and pepper, stir and bring to a gentle simmer.
- Simmer for 25-30 minutes, stirring occasionally.
- Taste to see if the seasoning is correct. Also decide if it is spicy enough for you, this will vary as some chorizo is spicier than others and the same is true with the chilli powder. If it needs more spice, add some or all of the chilli flakes and cook them in for a few more minutes. Remember, dried chilli flakes can be very hot!
- To finish take out the bouquet garni, finely chop the parsley and mix in to the stew.