Here is my take on beans — they can be wonderful sometimes, but you won’t typically find me making delicious bean based dishes. I enjoy a clear beef broth with giant lima beans occasionally; I do like them inside a burrito, and once in a while I have a hankering for a bean soup (how come I still haven’t posted a good one, I have no idea). I also love one particular bean salad, which I posted earlier this year. But that’s about it. Oh, I am lying, I once added white beans to a fish chowder, and it was quite good. Now it’s definitely the end of my list.
Today’s dish was a child of pure experiment. I picked up a few Chorizo links at a farmer’s market. They were very good looking semi soft sausages, which deserved to be treated with due respect and care. Too bad I wasn’t interested in the Spanish Chorizo & Lentil soup, which would have been great on any day except today. So I let my pantry lead the way. Upon close inspection, I found: a few cans of various beans and a few bell peppers begging for mercy. The rest was added along the way. Behold, a nice Spanish dish without blinking once. All in 25 minutes. Of which only 10 minutes were spent in the kitchen. Good girl.
Quick Chorizo & Three Bean Stew
- 3 tbsp fat (I used tallow)
- 4 Chorizo links, cut into 1/2″ slices
- 1 large onion, halved and sliced thinly
- 1/2 half garlic head
- 2 sweet bell peppers, seeded and sliced
- 1/2 tbsp Chipotle powder
- 1/2 tsp sweet paprika powder
- 1/2 tsp ground cumin
- juice of 1/2 lemon
- 1 stick cinnamon (optional)
- 1 can black beans, drained and rinsed in cold running water
- 1 can dark red kidney beans, drained and rinsed in cold running water
- 1 can Garbanzo beans, drained and rinsed in cold running water
- 1 can diced tomatoes
- salt to taste
- In a Dutch oven, melt the fat over medium-high heat.
- Throw in Chorizo slices and brown them, stirring a few times, for about 1-2 minutes
- Add onion and garlic. Let the onions wilt and lightly brown, stir a few times.
- Add pepper slices. Saute for 1-2 more minutes.
- Add the remaining ingredients at this point. Bring to a quick boil, stir carefully to avoid breaking or mashing the beans.
- Reduce heat to low, cover and cook for 15 minutes, until all the flavors blend nicely.
- Garnish with fresh chopped cilantro (I didn’t have any), and serve. If you find the dish a bit too spicy, add a dollop of sour cream to cool your palate.