Spanish Chorizo and Beans

There are many times when I often think to myself, ‘it would be nice to go out tonight and have an array of tapas’. Some times you just want to be cooked for, and further more, sample small bites. Small bites are typically not found in my household, primarily due to the fact that I have three hungry kids, who are now eating seconds at the dinner table! But I still get those ideas from time to time, and not too long ago, I thought of making a Spanish chorizo and white bean recipe, that was not only simple, but really delicious and satisfying.

If you have never had Spanish chorizo, this is the perfect opportunity. It is unlike a Mexican chorizo, and this Spanish type is full of paprika and other spices, and has a bit of a spicy tone to it. A slight fat content makes this sausage perfect for sautéing and with the combination of a couple of simple vegetables will really get you thinking more about Spanish chorizo.

Spanish Chorizo and White Beans Recipe

Let’s get started.

Ingredients: [Print this Recipe]

  • 2 Spanish sausage links, sliced about 1/2 inch thin
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, sliced and diced, seeds removed
  • 20 oz can of cannellini beans, drained
  • 1 cup of chicken stock
  • 1/2 loaf of rustic French bread, sliced and toasted

Begin by heating a pot on medium heat. Add in your sliced chorizo and cook for about 5-7 minutes. Depending on the amount of fat cooked off from the sausage, strain, but reserve about one tablespoon. Add in your onion and garlic, and give a good stir. Cook for another five minutes on medium heat.

Toss in your red bell peppers, cook for a few minutes until it begins to soften, then add in the white beans and chicken stock. Give this a good stir, reduce the heat to low, cover, and cook for about 45 minutes.

Spanish Chorizo and White Beans Recipe

During this time, place your bread under the broiler, and toast. When it is nice and toasted, rub a clove of garlic over the top, and set the bread aside.

When you are ready to serve, add the beans and chorizo mixture to a small bowl, and wedge some of the toasted bread into the dish.

The fun thing about this dish is not only its simplicity, as well as flavor, but also using the bread as one of your utensils. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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