Chorizo, Bean & Mushroom Stew Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add chorizo and cook until browned and crispy.
• STEP 2.Remove chorizo from the pot and set aside. In the same pot, add onions, garlic, and mushrooms. Cook until onions are translucent and mushrooms are tender.
• STEP 3.Add tomato paste, paprika, cumin, and oregano to the pot. Stir well to coat the vegetables.
• STEP 4.Pour in chicken broth and bring to a simmer. Add cooked chorizo back to the pot along with canned beans. Stir to combine.
• STEP 5.Cover the pot and let the stew simmer for 20-30 minutes to allow the flavors to meld together.
• STEP 6.Season with salt and pepper to taste. Serve the stew hot, garnished with fresh parsley.

Cooking Tips

• For a spicier stew, use hot chorizo instead of mild.
• You can substitute the canned beans with dried beans that have been soaked and cooked beforehand.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Chorizo, Bean & Mushroom Stew hot as a main dish.
• Garnish with fresh parsley for added freshness and flavor.
• Pair it with crusty bread or rice for a complete meal.