White bean and Chorizo stew.

Firstly, I would like to apologize for not posting anything in a while, I went to Toronto and I got so busy with family. Nevertheless, today we will dive into stews and who doesn’t love a good stew? Amazing warm stew served with chard bread. So, let’s get stewing.

White bean and Chorizo stew.

Things you need:

3 tbsp olive oil.

1 pound spicy chorizo cut into angle.

4 onions cut into quarters and sliced.

4 minced garlic cloves.

2 tsp of Italian herb spice mix:

(1 1/2 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp dried basil, 1/2 tsp dried rosemary, and 1/2 tsp dried sage)

2 and half cans of white kidney beans rinsed very well.

3 cups of chicken or beef broth.

3 tsp salt.

1 1/2 tsp freshly grounded black pepper.

1/2 tbsp brown sugar.

1/4 tsp chili powder

Execute:

In a large pot heat up 1 tbsp of the olive oil over a medium heat, add you’re your onions until transparent, add in the brown sugar and the sugar helps the onions gets caramelized even more and gets sweeter. Now for the chili powder fell free to add 1/4 tsp less of it or not adding it at all, it is up to you.

Now add another 1 tbsp of olive oil back to the same pot, add in the garlic cook until golden brown on top of that add 1 tsp of the Italian herb mix now add in the chorizo let it cook out and release all its juices, add the white beans and fold them with the chorizo and crush some of the beans with he back of your spoon and what that does? Is to thicken the mixture and gives it body, don’t forget to season the beans with remaining Italian herb mix, salt, and the black pepper. Cook for 2 to 5 minutes lower the heat add on the broth and cook for 8 to 12 minutes or until it has thickened. 

Serve up and enjoy.