Chorizo and White Bean Stew

Ingredients

Chorizo sausage

12 ounces, sliced

Olive oil

1 tablespoon

Onion

1 medium, chopped

Garlic

3 cloves, minced

Bell pepper

1 medium, diced (any color)

Canned white beans

2 cans (15 ounces each), drained and rinsed

Diced tomatoes

1 can (14.5 ounces)

Chicken broth

4 cups

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Black pepper

to taste

Fresh cilantro

1/4 cup, chopped

Lime

1, juiced

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the sliced chorizo sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and fragrant, about 5 minutes.
3. Stir in the drained and rinsed white beans, diced tomatoes with their juices, chicken broth, paprika, cumin, salt, and black pepper. Mix well to combine all the ingredients.
4. Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, allowing the flavors to meld together.
5. Return the cooked chorizo to the pot and simmer for an additional 5 minutes to heat through.
6. Remove the pot from the heat and stir in the chopped cilantro and lime juice. Adjust seasoning with more salt and pepper if needed.
7. Serve the chorizo and white bean stew hot, garnished with additional cilantro and lime wedges if desired.