Recipe: Four Bean Chorizo Stew
I love love LOVE this dish! It is so freaking delicious. It’s rustic yet elegant, simple yet sophisticated, sweet yet savory…. it’s beautiful. The sweetness of the star anise permeates the colorful beans and pairs perfectly with the meaty Chorizo.
Four Bean Chorizo Stew Ingredients
- Olive oil (enough to coat bottom of pot)
- 1 medium onion, chopped
- 3 Basque or Spanish chorizo links, sliced
- 4 cloves garlic, chopped
- ½ cup or so red wine
- ½ cup or so chicken broth
- 1 bay leaf
- 5 star anise
- 4 cans beans, assorted varieties (black, white, butter, kidney)
- 1 can whole tomatoes (1 pint home canned), diced
- 1 large handful of baby carrots, halved lengthwise
- ½ cup brown sugar (loose, not packed)
- Tablespoon onion powder
- Salt and pepper to taste
For this recipe, you will need Basque or Spanish Chorizo. Not all stores carry it, so you may have to look around a bit. The more common similar Portuguese Linguica is a good substitute if you can’t find it. Andouille sausage will work as well if you can’t find anything else, but use a mild flavored one. Basque Chorizo is very mild. It gets its beautiful red color from red peppers, typically red bell peppers. It is made with ground pork, and typically has nice chunks of pork fat which adds a cool appearance and texture. It is great in this dish, but is also really nice served with eggs or just grilled up and served in a bun.
Four Bean Chorizo Stew Directions
Sauté onion and chorizo in olive oil in a large sauce pot until browned.
Add garlic, bay leaf, star anise, red wine, and chicken broth and bring to a boil to allow alcohol to cook out.
Add beans (with their liquid), tomatoes (with their liquid), carrots, brown sugar, and onion powder, and cook on medium heat until carrots are tender and stew has reduced to a thick consistency (roughly 30 minutes).
Season with salt and pepper to taste.
Remove bay leaf and star anise prior to serving.
Jothan Yeager, Jan 31st, 2007
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