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.
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.
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.