Spicy Chorizo Sausage and Bean One Pot!

2 Servings
45 min

Sometimes you have to treat yourself! And with the rain and weather being a pain recently it makes it the perfect time for some comfort food!


Spicy chorizo sausage and bean one pot!


This is one of my allll time favourite things to cook whilst camping. It’s hearty, super flavoursome and so easy to make. However you can also make this at home in the comforts of your kitchen.


Simply serve this delicious dish as it is, or pair it with some crunchy bread, to use to soak up all the tasty sauce left in your bowl.


For more delicious recipes check out my Instagram page @the.last.bite.food.blog.page

Video processing... Video processing...
Spicy Chorizo Sausage and Bean One Pot!
Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • - 2 large chorizo sausages (i used fresh but you could also use dried If you prefer)
  • - 1 tin of chopped tomatoes
  • - 1 tin of white navy (white kidney beans)
  • - 2 large cloves of garlic
  • - 1 small onion
  • - 1/2 pepper or a few mini peppers
  • - 1 carrot
  • - 1.5 sticks of celery
  • - 1 tsp cumin
  • - 1 tsp smoked paprika
  • - 1/2 tsp chilli powder
  • - 1 tsp Rosemary
  • - 1/2 ground sage
  • - 1/2 tsp black pepper
  • - 1/2 tsp dried oregano
  • - 1 stock cube veggie or chicken
  • - 1 tsp Worcestershire sauce
  • - 1/2 cup red wine
Instructions

1. Chop your onion peppers carrot and celery into small cubes, and finely chop your garlic.
2. Chop your sausages into chunks and fry in a large saucepan for a few minutes, then add your onion and allow it to deglaze the pan and often the onions.
3. Next add your celery and garlic and soften for a few minutes
4. Now add your peppers and carrots and do the same.
5. Chuck in all the spices and a dash of water to cook out for a few minutes.
6. Now add in your tomatoes wine beans, Worcestershire, stock cube and 1 cup of water.
7. Allow to simmer for approx 30 minutes, until the veg is soft ( I lie with a slight crunch) and the water is absorbed
Comments
  • Cso51108026 Cso51108026 on May 25, 2022

    Hi! And thanks for uploading this recipe; I have home-canned tomatoes and beans, and shoshito peppers - this is on the menu in the next day or so!!!


    One thought: Be sure to differentiate between Spanish chorizo (this is what you show, it's actually cured and you can cook it) and Mexican chorizo (which is a ground-beef-like texture and you must brown it like ground beef!). SO MANY recipes actually call for Spanish chorizo and Mexican just. doesn't. work... In this application, I actually think it WILL work (whew, cuz that is what I made - I make my own...), the texture will just be a little different, as if it were made with a ground meat mixture, but the flavors will be spot on, either way, I believe... I'll let you know!!! But you'll never get neat little meat-rounds out of ground chorizo (Mexican) the way you will out of Spanish and, depending on where you live (like in Batswana, Wisconsin!!! lol) the Spanish kind is not possible to procure! Ugh!!! lol 🤣


    I'll let you know how it turns out with the Mexican kind but, given the depth of flavors you incorporate, and using fresh-canned and not tinned ingredients? I am already salivating! If it weren't 10 p.m, I'd be down in my kitchen right now, starting it!!! Blessings!!! And THANK YOU for sharing!!! I love finding new ways to incorporate humble ingredients (and COST-EFFECTIVE ingredients, like canned beans!!!) into tasty, family-feeding recipes!!!

Next