Chorizo and Cannellini Bean Casserole

Spanish Translation:  Cazuela de frijoles Cannellini y chorizo

Isn’t this a beautiful translation? It describes this casserole far better than the English words in the title of this post.

 

Chorizo and Cannellini Bean Casserole

 

 

 

 

 

 

 

 

 

 

 

This past week I’ve been watching on Hulu.com, a PBS Cooking Show featuring Chef José Andrés of “Made in Spain”. It was part of the preview video coverage that I briefly saw Sausage and White Beans.  It grabbed me. Chef Andrés never discussed this dish during the few episodes I had watched, so I sought out to make my own version of Spanish Cuisine in the form of a casserole.

Ingredients:

Five Links of Chorizo Sausage, cut in chunks
Three Ice cubes of Chicken Stock *
Two 14.5 oz cans Cannellini Beans
One whole red bell pepper, julienne
One whole yellow onion, thinly sliced
Three stalks celery, chopped, leaves left whole
One Bay Leaf
three sprigs of thyme
three sprigs sage
three sprigs rosemary
Salt and pepper to taste
Chorizo is spicy. I add pinches of chili powder or red pepper flakes to taste

* I like to use various flavors of stock for braising. But…I don’t need a lot. So I pour stock into ice-cube trays and when frozen remove from trays and put in Ziplock freezer bags.

In a hot skillet, pour just a tablespoon of Canola Oil. Place sausage on ends and cook for about two minutes and turn to other end for another two minutes. Then lay sausage on its sides and cook for five minutes more, rotating. Remove from skillet and set aside. Place ice cubes of chicken stock in pan to melt. Be sure to scrape/loosen crud from pan. The crud is flavorful. Add onions, cook for about five minutes. Add celery and bell peppers. Season with salt and pepper. Add beans and  sausage back into skillet. Add bay leaf, and sprigs of herbs. Simmer for about 30 minutes allowing the flavors of Spain to fill your home.

Chorizo and Cannellini Beans

 

 

 

 

 

 

 

 

 

 

 

I may never make it to Spain, so I brought Spain to me.

Bring all the flavors together by pairing this dish with a Spanish White Wine.

Monopolé 2010

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy,
Pam

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