Easy White Bean and Chorizo Stew

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60 min Prep time: 15min Cook time: 45min

Moxy Thoughts

October 9, 2016 in ,

After months of hot days, today finally cooled down to jacket weather and that means it’s time for stew!  Growing up, my mom was always making delicious soups and stews that warmed us even during the coldest Chicago winters.  One of my favorite memories is that aroma you get when you walk into a home that has had a slow stew on the stove that has clearly been there for hours, melding the ingredients into a perfect blend of flavor and obviously filled with family love.

Now that I’m a mom, I love to recreate those same feelings of warmth and comfort for the boys.  The best way to do that is with a combination of flavors that are comfortable to them – tomatoes, pork and white beans are an easy but delicious combination and don’t require a lot of other ingredients to make them tasty.  Plus, I almost always have some combination of these ingredients in the kitchen so this recipe is terrific when I need a quick, but satisfying dinner, that pleases the whole family and is filled with nutrition.

This quick stew recipe doesn’t require hours on the stove, but you can definitely play with the combinations by swapping the chorizo for beef and put it into the slow cooker for the day.  The other option is to add spinach instead of sage, I just happen to have a beautiful sage plant in the garden so I’m always excited when I have the chance to chop those fragrant leaves into my recipes.

I hope you’ll give this recipe a try and give us your feedback and ideas, we’d love to try your recipes as well.

Put some MOXY on it!

Ingredients

  • 2 tsp. grapeseed oil
  • 1 medium yellow onion, chopped
  • 6 medium garlic cloves, minced
  • 1 tbsp. fresh rosemary, chopped
  • 1 bay leaf
  • 1 pack chorizo
  • 28 oz. can crushed tomatoes
  • 1 tbsp. fresh sage, chopped
  • 2, 15 oz. cans white beans
  • salt and pepper to taste

Directions

  • In a skillet, remove chorizo from casing and cook over medium heat for approximately 10 minutes or until chorizo begins to brown and slightly crisp.
  • In a large pot, heat olive oil, 2 minutes and add onions and garlic.  Warm for 3-4 minutes, until onions are translucent and soft.
  • Add rosemary and bay leaf, stir and warm approximately 2 minutes.
  • Add tomatoes and cook approximately 4 minutes, or until soup begins to bubble.
  • Add sage, white beans and chorizo, and salt & pepper to taste.
  • Cook over low heat for 30 minutes.
  • Serves 6, stores in refrigerator for up to 3 days in air tight container.

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)