Bean & Chorizo Stew
By Molly Shuster|Nov 04 2016|
Sausage, 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 servings
Total Time
about 1 hour 45 minutes minutesHands-on Time
30 minutes minutes
Ingredients
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.
Notes
A Special Note: Charley Baer’s beans come to market fresher than most of the beans you’ll find at the supermarket. If you’re using fully dried beans, give them an overnight soak before cooking. Drain the beans; then proceed with the recipe as written.
