Spanish · Dinner
Spanish Bean and Sausage Stew (High-Protein)
Pork shoulder and Spanish chorizo simmer with cannellini beans, tomatoes, smoked paprika and sherry vinegar until thick and glossy. Extra beans and a soft-cooked egg lift the protein well past a standard version while keeping the smoky, paprika-forward Spanish stew character and rustic, spoonable texture intact.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
598Calories
50.8gProtein
30.4gFat
30.2gCarbs
5.2gSugar
9.3gFiber
1156mgSodium
316mgChol
10.3gSat Fat
1090mgPotassium
145mgCalcium
6.2mgIron
2.1mcgVitamin B12
9mgVitamin C
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes, slice the chorizo into rounds, finely chop the onion, mince the garlic, and drain the cannellini beans.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and sear the pork cubes 4–5 minutes, turning occasionally, until browned on most sides.
3
Saute
Add the chorizo and onion to the pot and cook over medium heat 4 minutes, stirring, until the onion turns translucent and the chorizo releases its red oil.
4
Simmer
Stir the garlic, smoked paprika, crushed tomatoes, chicken stock and bay leaf into the pot, scraping up browned bits. Bring to a boil, then simmer covered on low heat 30 minutes until pork is fork-tender, then stir in the cannellini beans and simmer uncovered on medium-low 8–10 minutes until thickened and pork remains fully tender.
5
Plate
Remove the bay leaf, stir in the sherry vinegar, and season with salt and black pepper. Ladle into a bowl, nestle the halved soft-boiled egg on top, and scatter parsley over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 3.6 oz100g Spanish cured chorizo
- 2 cup180g, about two thirds of a 15oz can, drained cannellini beans
- 22 large eggs, soft-boiled and halved
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp smoked paprika
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp olive oil
- 11 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
