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White Bean and Chorizo Stew
Recipe created by Richard Garcia
Oprah.com   |   February 06, 2012
paprika
Chef Richard Garcia of Boston's 606 Congress uses smoked Spanish paprika in his signature White Bean and Chorizo Stew. Garcia relies on this spice for a deep, smoky flavor that complements Spanish chorizo sausage.
Serves 10

Ingredients

  • 1 16-ounce stick Spanish chorizo sausage, cut into a medium dice
  • 2 Tbsp. smoked Spanish paprika
  • 3 tsp. cumin
  • 2 tsp. coriander
  • 2 tsp. saffron thread
  • 4 cloves peeled garlic
  • ½ Spanish onion, diced
  • ½ cup sherry vinegar
  • 1 cup Chardonnay wine
  • 32 ounces cooked white beans
  • 6 chopped plum tomatoes
  • ½ carrot, peeled and diced
  • 1 ½ cups chicken stock
  • 4 Tbsp. tomato paste
  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh oregano
  • 5 sprigs of parsley
  • 1 bay leaf
  • Juice of 1 lemon

Directions


Sweat chorizo and spices in a few tablespoons of olive oil over medium heat for 2 minutes. Add vegetables and cook for an additional 5 minutes. Add beans.

Deglaze the pan with sherry vinegar and white wine, scraping up browned bits. Add chicken stock and tomato paste.

Wrap thyme, oregano, bay leaf and parsley in a cheese cloth and add to stew.

Cook for approximately 5 minutes. Season with lemon juice, salt and pepper.

This recipe is part of an article on new, easy ways to spice up your dinner.
Printed from Oprah.com on Saturday, May 25, 2013
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