Chorizo stew

Chorizo stew in pot

Chorizo stew in pot


There’s a wonderful cookbook series, Culinaria, that explores the cuisines of the world in some detail. Recently I re-read Culinaria Spain to relive happy memories of the cuisine Alex and I enjoyed on a trip a few years ago to Catalonia and Valencia. I had some chorizo sausage from Flying Dog Farm and thought I’d try my hand at chorizo stew, a combination of chorizo, white beans, and a few vegetables and herbs. It simmers for a couple of hours. The scent that filled the house made us wild with hunger until dinner. The boys made me promise to post it right away.

Chorizo Stew

  • 1 lb. chorizo
  • 2 cans or 2 lb. soaked overnight great northern or other white bean
  • 1 medium onion or several bunches new onions
  • 1-2 long or 1 bunch round carrots
  • 1/2 tsp. thyme
  • salt and pepper

In a dutch oven or other stew pot, heat oil. Drop the chorizo in the oil and chop into bite-sized pieces with a spatula. Brown the pieces on all sides. Pull them out of the pan and set aside. Drop the onions into the skillet and saute, adding oil if necessary.Drain the water from the beans into the pot. Use spatula to scrape up brown bits from the bottom of the pan. Add meat, beans, carrots, thyme, salt and pepper. Add water to cover.

Chorizo, onion, carrot

Chorizo, onion, carrot

Bring to a boil, then simmer for two hours. Or refrigerate overnight, bring to a boil, and simmer for two hours. Or bring to a boil, transfer to a crock pot, and simmer on low all day.

Links:

Flying Dog Farm. Every other week at Bremerton Farmers Market.
Culinaria Spain


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