This bean stew with chorizo and pumpkin is ideal at this time of year, very comforting. Combining chorizo and pumpkin was not my first idea but the need to use a few pieces of roasted pumpkin before they spoiled was stronger and to my surprise the combination worked!
In this case I have used white beans that I have previously cooked in the speed cooker. But if you need to save time you can resort to canned cooked beans. They are a great resource in the pantry and allow us to eat legumes easily and quickly. Using them you will not take more than 20 minutes to prepare this recipe.
A recipe that we recommend again prepare double portion once you start cooking. Thus, you will have the meal fixed for two days, which is a great time saving during the week. At home we prepare the legume dishes on Sunday and reserve them in a tuper for lunch during the week. Do you do the same?
- 220 g. cooked white beans
- 8 slices of chorizo
- 1 white onion, minced
- 1 green bell pepper, minced
- 1 slice of pumpkin roasted, cut into chunks
- Black pepper
- Sal Island
- Olive oil
- Cooking water from beans or vegetable broth
- We put a splash of oil in a saucepan and we fry the chorizo a couple of minutes, until it releases its fat. We remove the chorizo and reserve.
- In the same pot then fry the onion and the green pepper for 10 minutes, until they turn color.
- Next, we return the chorizo to the casserole and we incorporate the beans with part of its cooking broth; what is necessary to obtain the desired texture.
- We cook the whole for a couple of minutes and then we add the pumpkin to cook it as many minutes.
- Remove from the heat and serve the hot bean stew.