Spanish White Bean and Chorizo Stew

Spanish White Bean and Chorizo Stew

Main Course 

This dish tastes better the following day and freezes well.

  • 8

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 cups dried white beans
  • 1 lb smoked chorizo links
  • 1/2 cup fully cooked smoked ham (optional)
  • 1 small red bell pepper
  • 3 cloves garlic
  • 1 medium onion
  • 1 (28 oz) can whole or diced tomato in puree
  • 1 Tbsp olive oil
  • 1 Tbsp paprika
  • 3/4 cup black olives, halved
  • 2-3 tsp salt
  • 2 cups chicken broth

Preparation

1. Soak the dried beans in water for 12 hours to rehydrate them.

2. Cut the sausage into 1-inch slices and dice the ham. Chop the bell pepper. Peel and roughly chop the garlic. Peel and quarter the onion.

3. Place the onion and garlic in the bowl fitted with the ultrablade knife. Mix at speed 11 for 10 seconds. Replace the ultrablade knife with the mixer and add tomatoes and oil. Launch the P1 simmer program at 270°F for 10 minutes.

4. Add the olives, salt and chicken broth. Launch the P2 simmer program at 200°F for 1 hour 45 minutes.