Spanish White Bean and Potato Stew

We have not had much success with slow cooker recipes that used some form of sausage as the central ingredient. Our blog followers have seen one or two exceptions in the past, but the current recipe is simply an outstanding exception to the usual problem: too greasy. This recipe is also simple to prepare; the author correctly predicted we could prepare the ingredients in 15 minutes! We hope you like this recipe as much as we do.

This recipe comes from a new source for us. Lorna Brash’s book, The Essential Slow Cooker Cookbook, first published in England in 2011, is now available in the United States in an expanded edition. What first caught our attention is the introduction, which provides details not seen in many other slow cooker recipe collections. There is a section which lists what should be done to prepare various categories of foods before including such ingredients in a slow cooker recipe. There is also a section on how to adapt your own recipes for the slow cooker. Bravo!

This recipe can be found on page 105 of Lorna Brash’s book. We varied the cooking process by cooking on high for 4 hours followed by low for 3 hours. Additionally, we fried the onions and chorizo sausage in our slow cooker rather than transferring from a frying pan, so we omitted the water and scraping noted in the instructions. Make sure your slow cooker is safe for the stovetop before you do the same!

Ingredients

1 Tbsp olive oil
1 large onion, trimmed and cut into wedges
1 lb. dry-cured chorizo sausage, thickly sliced
3 large garlic cloves, crushed
1 tsp hot chili powder
1/2 tsp smoked paprika
1 large red bell pepper, cored, deseeded, and cut into chunks
28 oz. canned chopped tomatoes
14 oz. canned cannellini beans, drained and rinsed
2 Tbsp tomato puree
1 lb. baby new potatoes, halved
5.5 oz. fine green beans, trimmed
handful chopped fresh flat-leaf parsley
crusty bread, to serve

Directions

Heat the oil in a large frying pan over a medium heat and fry the onion and chorizo for a few minutes until the chorizo oozes its red oil.

Stir in the garlic, chili powder, and paprika and cook for 1 minute, stirring continuously, until fragrant. Remove from the heat and pour in 5 Tbsp boiling water. Stir, scraping up any crispy bits from the bottom of the pan. Tip into ceramic slow cooker pot.

Add the red bell pepper to the pot, along with the chopped tomatoes, cannellini beans, tomatoes puree, potatoes and green beans. Stir well to combine, cover with the lid and cook on high for 7 hours.

Scatter the flat-leaf parsley over each plate and serve with plenty of crust bread to mop up the juices.

Serves 4.

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