Saturday, February 28, 2009

Chorizo Stew

  • 2 tablespoons oil
  • 2 bay leaves
  • 1 small onion, thinly sliced into half-moons
  • 1 green pepper, seeded and sliced
  • 2 fresh chorizo sausages, cut into thick slices
  • 1 potato, peeled and diced
  • 1 can white beans, drained and rinsed
  • 2 cans chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 green onion, sliced
  • salt and pepper, to taste
  1. Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
  2. Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
  3. Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
  4. Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
  5. Season to taste.
  6. Ladle into bowls and top with the green onion.
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