Chorizo and White Bean Stew ~ A simple stew of fresh Mexican chorizo, white beans, greens, and onions prove again how simple ingredients create the greatest flavor.Hi everyone! My name is Michelle De La Cerda and I write over at The Complete Savorist. I’m grateful to Emily for the opportunity to share a recipe over here while she welcomes a new member to her family.
Recently I made Chicken Alambre, a quick fajitas style taco dish with fresh Mexican chorizo and bacon. Of course I purchased a lot more fresh chorizo than I needed for that dish and just tossed it in the freezer to have for another use. Each and every time I opened my freezer, I saw it. It was literally calling out to me to use it up. Finally, I heeded its call.
Despite the calendar saying it’s Spring, snow is currently falling where I live. The weather means it’s not quite time to forgo the soups and stews (or sweaters) yet because I am still shivering and wearing layers.
This fresh Mexican chorizo is not like the Mexican chorizo you buy packaged in the plastic tube. This a far less greasy, and has a lot more spices (not spicy). When making this dish, do not use the chorizo in the plastic tube, you must use fresh Mexican chorizo in the casings. If you can’t find Mexican chorizo, feel free to substitute Spanish or Basque chorizo or your favorite Italian sausage, just remove the casings.
If you’ve got an army to feed, this recipe is easily doubled. For me, this recipe was a true winner because my 5-year old ate it right up, beans, greens, and the sausage without complaint. She did ask for an radish-ectomy and extra queso fresco, and those were demands I could easily accommodate.
- 3 tablespoons olive oil; ½
- 1 pound fresh Mexican chorizo; casings removed
- 1 large onion, thinly sliced
- 4 garlic cloves; minced/grated or 1 tsp granulated garlic
- 1 sprig thyme or ½ tsp dried
- 2-15-ounce cans cannellini or Great Northern beans, rinsed/drained
- 3 cups low-sodium chicken broth
- Pinch to ⅛ tsp salt
- Freshly ground pepper; to taste
- 4 ounces mixed kale and cabbage (or any desired greens)
- Sliced radishes (optional garnish)
- Queso Fresco (optional garnish)
- Heat 1 tbsp oil in a large pot over medium heat.
- Add sausage and brown until cooked through, 5-7 minutes.
- Transfer the sauce to a bowl and drain away the rendered fat.
- In the same pot, add the remaining 2 tbsp oil, heat.
- Add onion, garlic, and thyme.
- Cook, stirring occasionally, until onion is softened, 5-8 minutes.
- Add the broth, taking care to scrape up the brown bits (fond) from the bottom of the pot.
- Add beans and cook on a low simmer, 8-10 minutes.
- Return the chorizo to the pot, mix in well.
- Season with salt and pepper to taste.
- Add the greens and cook just until wilted, about 2 minutes.
- If using, garnish with freshly sliced radish and crumbled queso fresco.
Thank you Emily, again for letting me share this recipe with your readers.