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Post by JustJohn or JJ on May 28, 2015 14:02:35 GMT -7
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Post by JustJohn or JJ on May 28, 2015 14:22:06 GMT -7
I made this recipe the other day. It is delicious. Comes from Yankee Magazine. Give it a try. You'll like it.
Bean & Chorizo Stew
Total Time: about 1 hour 45 minutes Hands On Time: 30 minutes Yield: 4 to 6 servings Sausage, cabbage, potatoes, carrots, and beans are the familiar basis of this cozy soup. What's so surprising is how much zesty flavor explodes from such a simple preparation.
Ingredients:
1 cup dried Appaloosa beans or other beans, such as soldier or pinto (see "A Special Note") 1 tablespoon olive oil 1 medium-size onion, finely diced 2 carrots, sliced into 1/4-inch rounds 3 cloves garlic, finely chopped 6 cups reduced-sodium chicken stock 2 medium-size 'Yukon Gold' potatoes, cut into 1-inch dice 8 ounces dried chorizo, sliced into 1/4-inch-thick rounds 3 cups shredded savoy cabbage, lightly packed Kosher salt and freshly ground black pepper, to taste Instructions:
Put the beans in a 3- to 4-quart pot and cover with about 4 inches of cold water. Bring to a boil; then reduce heat to a simmer. Cook until the beans are tender but still hold their shape, about 1 hour 15 minutes. With a slotted spoon, transfer the beans to a bowl, reserving the cooking liquid. In a 4- to 5-quart pot, warm the oil over medium heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Add the carrots and garlic and cook until the garlic is fragrant and softened, about 2 minutes. Add the potatoes, chorizo, chicken stock, beans, and 2 cups of the reserved bean cooking liquid (add a bit of water if needed). Simmer until the carrots and potatoes are tender, about 15 minutes. Add the cabbage and cook until tender, about 5 minutes. Season to taste with salt and pepper. Additional Notes: A Special Note:If you're using fully dried beans, give them an overnight soak before cooking. Drain the beans; then proceed with the recipe as written.
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