Beans & Chorizo Stew
Photo Credit : Adam DetourSausage, 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.
Yield:
4 to 6 servingsIngredients
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.
