Spanish Pinto Bean and Sausage Stew

Name: Spanish Pinto Bean and Sausage Stew
Total time: PT35M20M
Yield: 6
Ingredients: Ingredients 2 tablespoons extra virgin olive oil 1 large onion, chopped 4 cloves garlic, chopped 8 ounces cooked Spanish chorizo, sliced 2 large carrots, chopped 1 large green pepper, chopped 2 large Roma tomatoes, chopped 2 15-ounce cans pinto beans 1 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon salt 2 bay leaves 1 cup water 1/2 cup fresh parsley

By:

Co+op

Recipe Information

Total Time:

35 minutes; 20 minutes active

Servings:

This quick stovetop dish gets a punch of flavor from cured sausage, which creates a flavorful broth for tender pinto beans. Carrots, pepper and tomato round out the colorful meal.

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
4 cloves garlic, chopped
8 ounces cooked Spanish chorizo, sliced
2 large carrots, chopped
1 large green pepper, chopped
2 large Roma tomatoes, chopped
2 15-ounce cans pinto beans
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 bay leaves
1 cup water
1/2 cup fresh parsley

Preparation

In a large pot over medium-high heat, drizzle the olive oil. Add the onion and stir until it starts to soften, about 4 minutes. Add the garlic, stir, then add the chorizo, carrots, green pepper and tomatoes. Stir until the vegetables start to soften, about 5 minutes.
Add the beans and their juices, oregano, cumin, paprika, salt, bay leaves and water and stir. Bring to a boil, then cover the pot and reduce to a simmer for 10 minutes.
When the carrots are tender, add parsley and serve.