Spanish · Dinner
Spanish Bean and Sausage Stew (Gluten-Free)
A rustic Spanish-style stew of braised pork shoulder with white beans, chorizo, tomato, smoked paprika and bay leaf, simmered slowly until the meat is tender and the broth turns rich and lightly smoky. Served with gluten-free crusty bread for soaking up the sauce.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
702Calories
48.3gProtein
42.8gFat
30.1gCarbs
6.9gSugar
8.4gFiber
1580mgSodium
160mgChol
14.9gSat Fat
1180mgPotassium
115mgCalcium
5.8mgIron
2.4mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Cut the pork shoulder into 1-inch chunks. Slice the chorizo. Dice the onion and mince the garlic, keeping each ready by the stove.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat. Brown the pork chunks on all sides for 5 minutes until a deep golden crust forms.
3
Sauté
Add the onion and garlic to the same pot over medium heat and cook for 4 minutes, stirring, until the onion turns translucent. Stir in the chorizo and smoked paprika and cook for 2 minutes until fragrant.
4
Simmer
Add the canned tomatoes, bay leaf, chicken stock, and cannellini beans. Bring to a boil over high heat, then reduce to low and simmer covered for 60 minutes until the pork is fork-tender and the broth coats the back of a spoon.
5
Plate
Discard the bay leaf, ladle the stew into a bowl, and serve with the gluten-free crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 4 oz114g Spanish cured chorizo
- 7 oz100g, about two-thirds of a 15 oz can cannellini beans
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14 oz can canned tomatoes
- 2 tsp2 tsp smoked paprika
- 22 bay leaf
- 1 1/2 cup360ml chicken stock
- 2 tbsp2 tbsp olive oil
- salt, to taste
- 2 slice2 slice gluten-free crusty bread, to serve
