food stuff

sunday supper, volume 2: chorizo and white bean stew

I don’t know much about Spanish food or Spanish wine, but I do know that having Spanish chorizo as an ingredient makes everything taste better. A bottle of 2002 La Rioja Alta Viña Alberdi Reserva was our starting point on Sunday. We figured we couldn’t go wrong with an earthy stew of pork, potatoes, and paprika. We were right.

Recipe:

2 oz pancetta, 1/4-inch dice
3 oz Spanish chorizo, quartered lengthwise and diced
1/2 medium yellow onion, chopped
1 1/2 cups cooked white beans (15 oz canned beans or about 1/2 cup dry beans)
1 medium Yukon gold potato, diced
1 Tbsp sweet paprika
chicken broth (a byproduct of that roast chicken)
5 small crimini mushrooms, quartered

Heat a tablespoon (or so) of olive oil in a medium pot over medium-low heat. Add pancetta, and cook until slightly crisp. Add chorizo and onion.

When onion is transluscent, add beans, potatoes, and paprika. Stir to coat everything evenly. Add just enough broth to cover the ingredients. Cover and bring to a simmer, then uncover and lower heat. Cook until potatoes are tender.

To thicken the stew, smash some of the beans and potatoes against the side of the pot with a fork. Add mushrooms last, and continue simmering for a few minutes until they are cooked. Serve with crusty bread.