Chorizo & Bean Stew

final chorizo and bean stew in 6 quart induction 21 stainless steel casserole

Yields: 6 servings
Prep time: 5 min
Cook Time: 40 min

Ingredients:
• 2 - 9 oz. packages of chorizo (tubed is fine)
• 1 white onion - chopped
• 4 stalks of celery - chopped
• 3 carrots - chopped
• ½ tablespoon of avocado oil
• 3 cans of beans
(white beans or kidney beans work)
• 3 teaspoons of dried oregano
• 1 teaspoon of paprika
• 1½ tablespoons of minced garlic
• 3 tablespoons of tomato paste
• 1 28 oz can of diced tomatoes
• 2 cups of chicken broth
• Jarred pesto (optional for topping)

TOOLS NEEDED: (CLICK TO PURCHASE)

Induction 21 Stainless Steel Casserole (6 Qt.)

1. Cut up celery, carrots and onions into ½ inch chunks and set aside. Heat avocado oil on low-medium heat in the 6 qt. stock pot.

2. Once oil is hot, add the chorizo. Cook on medium heat for 5-7 minutes.

3. Add the onions and carrots to the chorizo and continue to cook on
medium-high heat for 10 minutes or until softened.

add onion and carrots to cooked chorizo for bean soup in induction 21 stainless steel 6 quart stockpot

4. Add in celery and stir. Then, add in the diced tomatoes as well as the chicken broth. Bring to a boil.

5. Add the tomato paste, garlic, paprika, oregano, and lastly, the beans.

add in tomato and beans for bean soup in induction 21 stainless steel 6 quart stockpot

6. Cover with lid and cook for about 30 minutes.
(Feel free to add more chicken broth as your cook to make it soupy, or for a hearty stew, allow to cook for 40 minutes.)

put lid on bean soup in induction 21 stainless steel 6 quart stockpot

7. Remove from heat, plate, and serve with 1 tablespoon of pesto on top. (The pesto is optional but adds a nice basil flavor.)