Chorizo and beans are cooked in a rich and tasty tomato sauce. Garlic, paprika, cumin, and oregano add subtle south of the border flavors to this delicious dish. If you want to boost the veggie content you can add any vegetables you want.
If you have another preference instead of the chorizo sausages, you’ll find pretty much anything goes, so try Italian sausage, spicy sausage or even kielbasa. They all work. You can also change how spicy it is. This isn’t a spicy stew but if you want to make it that way, go right ahead!
A bowl of this, perhaps served with warm tortillas, makes a hearty lunch or a simple dinner. It’s brimming with rustic charm and the flavors are so fresh and delicious. If you prefer, you can use a pan on the stove in place of your crockpot. It takes an hour or two cooked that way.
Why You’ll Love the Recipe
This delicious stew is hearty and bold-tasting. It’s so easy to make in a slow cooker and it also freezes well so you might like to make extra.
How to Serve It
Serve the stew hot with tortillas, rolls or cornbread. Steamed veggies or a salad are also good sides for this.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later if you want.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can freeze it for up to 3 months.
Variations and Substitutions
Great northern beans or navy beans will work in place of the pinto beans. You could also try red kidney beans or black beans.
If you’re looking for a great stew, you ought to try this delicious chorizo and bean stew recipe. It’s hearty and delicious, and make a cozy meal paired with warm tortillas or crusty bread.
Chorizo And Beans Stew
Ingredients
- 2 x 14-ounce cans crushed tomatoes
- 2 x 14-ounce cans pinto beans drained
- 3 chorizo sausages in ½-inch slices
- 1 tablespoon olive oil
- 1 sliced red bell pepper
- 1 sliced yellow onion
- 3 minced garlic cloves
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 tablespoons red wine vinegar
- 2 teaspoons ground cumin
- 1 bay leaf
- 1 tablespoon paprika
Instructions
- Heat the oil in a skillet and fry the chorizo for about 5 minutes or until golden.
- Add the onion, garlic and bell pepper to the skillet and cook, stirring, for 5 minutes.
- Transfer the chorizo into a crockpot using a slotted spoon.
- Add the herbs and spices and stir for a minute.
- Add the contents of the skillet, plus the vinegar, tomato paste, canned tomatoes, and
- Add the beans to the slow cooker.
- Cover and cook for 4 hours
- Serve hot.
