Time for a warm you from the inside out simple stew you can make in less than 30 minutes!
We have a fresh Chorizo sausage at the farm custom made with our pork. It's a mexican style as opposed to the spanish style that I think is a smoked sausage.
When we started carrying this I was unfamiliar with this seasoning. I'm a boring Central NYer and little experience with mexican cooking so I've been experimenting with it. Customers have loved it and it's becoming a very popular sausage for us.
It's spicy but not hot if you know what I mean. Anyways I often cook it with veggies and potatoes for a quick skillet dish or some in scrambled eggs.
I found this new recipe from bon Apetit Magazine. It is really simple so I tried it recently and I think it's a keeper. It's a very simple one to make and I think it can be added to to improve it.
The recipe called for white cannellini beans and sadly I couldn't find them at the local swanky health food place so I got some canned Great Northern Beans. Similar and close enough for me. I'm not sure the taste difference between the two so chime in and inform me if you know. I do know I really am not a big fan of canned beans much anymore. You will find them in my own pantry cabinet because it's good thing to have quick things on hand. I now use my instantpot to pressure cook dry beans and LOVE IT! Seriously I don't really care for beans all that much except for green beens from the garden and I think it goes back to canned are just blah to me.
Anyways I used canned ones this time. Next time I'll try to cook up some dried ones if I have time. Key thing being if I have the time, you know how that is.
This dish is spicy but hardy. If spicy isn't for you please just use some sweet italian sausage and make it yours. I also think this could have some carrot added to it. One for the added color and one for some veggies in it. Those of you who are kale lovers I'm sure would add kale instead of spinach, or brocoli rabe or whatever other green in the fridge.
We have a fresh Chorizo sausage at the farm custom made with our pork. It's a mexican style as opposed to the spanish style that I think is a smoked sausage.
When we started carrying this I was unfamiliar with this seasoning. I'm a boring Central NYer and little experience with mexican cooking so I've been experimenting with it. Customers have loved it and it's becoming a very popular sausage for us.
It's spicy but not hot if you know what I mean. Anyways I often cook it with veggies and potatoes for a quick skillet dish or some in scrambled eggs.
I found this new recipe from bon Apetit Magazine. It is really simple so I tried it recently and I think it's a keeper. It's a very simple one to make and I think it can be added to to improve it.
The recipe called for white cannellini beans and sadly I couldn't find them at the local swanky health food place so I got some canned Great Northern Beans. Similar and close enough for me. I'm not sure the taste difference between the two so chime in and inform me if you know. I do know I really am not a big fan of canned beans much anymore. You will find them in my own pantry cabinet because it's good thing to have quick things on hand. I now use my instantpot to pressure cook dry beans and LOVE IT! Seriously I don't really care for beans all that much except for green beens from the garden and I think it goes back to canned are just blah to me.
Anyways I used canned ones this time. Next time I'll try to cook up some dried ones if I have time. Key thing being if I have the time, you know how that is.
This dish is spicy but hardy. If spicy isn't for you please just use some sweet italian sausage and make it yours. I also think this could have some carrot added to it. One for the added color and one for some veggies in it. Those of you who are kale lovers I'm sure would add kale instead of spinach, or brocoli rabe or whatever other green in the fridge.
Chorizo & White Bean Stew
1 pound Creekside Meadows fresh Mexican Chorizo Sausage
1 large onion thinly sliced
4 garlic cloves finely chopped
1 spring of thyme or some dried leaves (about 1/2 teaspoon)
2 15 ounce cans of cannellini (white kidney) beans, rinsed
(or cooked equivalent)
2 cups chicken broth (I prefer homemade)
Salt and pepper
Baby Spinach (about 5 ounces)
(or other greens )
Heat a tablespoon of olive oil, butter or lard in a large skillet on medium heat, add sausage and cook until browned and cooked. Can also be done in the oven . I cook the sausage in the casing and slice after cooking.
Add more oil to same skillet. Add onion, garlic and thyme.
Cook, often stiring until onions are soft. Add beans and broth, crush a few beans to thicken sauce.
Heat 8-10 minutes so it thickens. Add spinach, let it wilt about 2 minutes, stir in sliced chorizo.
Add water if it needs a little thinning. Salt and pepper to taste but it may not need much since canned beans have salt and chorizo is packed with seasoning.
Can be drizzled with a little olive oil and smoked paprika at serving.
Make it 1/2 hour and in one pan AND with just a few staple ingredients.
I think this is one of those meals to keep some canned beans on hand for and some cooked sliced sausage in the freezer.
Will kids like it? If they like spicy then yes. If they don't like spicy use the sweet italian sausage instead which is what I would do plus again I'd add some thinly sliced and diced or shredded carrot but they I love carrots!
Enjoy.