Chorizo and White Bean Stew

As I was planning our dinners for this week I realized I hadn't had Chorizo for quite some time and rather had a craving for something a little spicy. When I went to the meat case I spotted a package with two links that was .85 pounds and it looked like it should feed four to six people if it had a good supporting cast in the dish.

Scooting around the store with my cart I picked up a few things necessary to make Chorizo and White Bean Stew. I picked up two green peppers. One for this dish and the other for Cacciatore Chicken. Outside of that all I needed was some cannellini beans.


This dish is a one pot, not a lot of fuss type dinner that simmers away unattended while you catch up on some cleaning, laundry or a good book.

As you begin to spoon this lovely stew you get some nice flavor beginning on your pallet and then ever so gently you get the heat from the chorizo. But that flavor is not over powering. And just that little bit of granulated garlic and oregano pulls the dish all together.

• .85 pounds (figure one pound max) Chorizo sausage - sliced on the thin side
• 2 - 15.5 oz. cans cannellini beans - drained and rinsed
• 1 - 28 oz. can diced tomatoes
• 1/2 large onion - medium dice
• 1 green bell pepper - medium dice
• 1 small zucchini - sliced
• 1 tbsp. chopped garlic
• 1/4 tsp. granulated garlic
• 1/8 tsp. dried oregano
• salt to taste
• black pepper to taste

1. In a deep skillet over medium heat add in just a little bit of olive oil to barely coat the bottom of the pan. Add in the slices of chorizo and allow it to brown up a bit and render some of its fat. If there is too much fat you can drain some off.
2. Turn the heat down to low and add in the onions, peppers and garlic and give a good stir. Cook for about 3 minutes until the vegetables begin to soften and they will get some of the color from the chorizo.
3. Add in the zucchini slices, stir and cook for a minute then add in the tomatoes and the drained cannellini beans. Also add the granulated garlic and the dried oregano. Mix well.
4. Taste for salt and pepper and add a little bit in. You can always add later.
5. Simmer on a very low heat, covered for about 45 minutes to an hour. Uncover and cook for about 15 minutes to allow some evaporation and concentration in flavors.

My cost for the dish: $11.57. Estimating that it would feed 6, the per person cost is $1.92.