Spicy Bean Stew
From mbe 16 years ago
- 30 minutes to make
- Serves 6
This is a tasty hearty bean stew with a great smoky flavour from the chipotle and chorizo, plus a hint of cumin. Serve it with some good bread, cheese, and a salad for dinner.
Ingredients
- 1 chorizo style sausage, skin removed, sliced shopping list
- 1 large white onion, chopped shopping list
- ½ tsp cumin shopping list
- ¼ tsp cracked black pepper shopping list
- 2 T olive oil shopping list
- ½ cup washed and chopped parley shopping list
- 4 cloves garlic peeled and chopped shopping list
- 2 Tbsp chipotle en adobo, chopped shopping list
- 2-3 Tbsp hot sauce (optional) shopping list
- 2 small x 12 oz cans beans (white, canelli, etc…), drained shopping list
- 2 cups broth / chicken stock / water shopping list
- 1 medium chopped tomato or half a small (12 oz) can of tomatoes, chopped. shopping list
How to make it
- In a heavy bottomed saucepan on medium heat fry the chorizo, onion, cumin, pepper, and olive oil until the sausage from the fat has rendered somewhat and the onions have softened and begun to colour, about 10 minutes.
- Add the parsley, garlic, chipotle, and hot sauce.
- Stir and cook a minute or so more.
- Add the beans and broth, tomatoes and about 1 cup of water.
- Bring to a boil and simmer for 20 minutes or so, until the beans have softened a bit. Check seasonings and serve with bread.
- Stirring some small cubes of cheese into the soup once it’s in the bowl is a nice touch.
- (cross posted on www.mbefooddesign.com/blog)
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