Free Recipe Chorizo Stew
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chorizo Stew Recipe
1 lb Large dry white beans
1/2 lb Sliced bacon; cut thin
-strips
12 lg Garlic cloves; minced
4 Onions; sliced
1 lg Leek – (abt 1 lb); sliced,
-with 1/3 of
The green part
1 lg Carrot; peeled, and
Coarsely chopped
1 Ham hock – (abt 2 lbs); cut
-small pieces
1-1/2 lb Variety of chorizo sausages;
-cut 1/4 pieces
2 Bay leaves
1 tb Spanish paprika
1/2 c Red bell pepper; roasted,
-peeled,
Seeded and cut in 1/4 dice
Salt; to taste
Freshly-ground black pepper;
-to taste
Chorizo Stew Preparation
Place beans in a bowl and soak them in water overnight. Add water to cover by 2 inches, as beans will expand about twice in size. Next day, drain beans. In a very large flameproof casserole or stock pot, cook bacon over low heat for 3 or 4 minutes. Add garlic, onions, leek and carrot; cook for 30 minutes, stirring occasionally. Add ham hock, sausages, bay leaves, paprika and beans; add water to barely cover. Bring to a boil, skim off the foam and fat from the top, reduce heat and simmer, partially covered, on very low heat for about 2 1/2 hours, or until beans are tender and juicy. Add red bell pepper 5 minutes before the end of cooking. Remove ham hock and defat surface of stew. Take off meat from ham hock and return it to the pan. Discard bay leaves. Taste for seasoning. Serve warm, preferably from a clay casserole. This recipe yields 6 to 8 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK – (Show # TS-4812 broadcast 03-20-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 Suggested Wine: Sidra (Austrian hard, sparkling apple cider) Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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