Spanish-Inspired Black Bean & Chorizo Stew
with roasted potatoes & aioli
This chunky stew is loaded with bold Spanish-inspired flavours. Chorizo sausage is simmered in a rich, smoky tomato broth with black beans and potatoes, then topped with garlicky aioli. Don't be surprised if you end up licking the bowl clean!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
398 mL
Black Beans
200 mL
Crushed Tomatoes
1 tbsp
Spanish Spice Blend
56 g
Yellow Onion
300 g
Yellow Potato
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
2 unit(s)
Garlic, cloves
1 tbsp
Chicken Stock Powder
(Contains: Soy)
Not included in your delivery
1.33 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Cut potatoes into 1-inch pieces. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven for 24-28 min, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and top racks of the oven, switching baking sheet positions halfway through.)
Meanwhile, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 portions). Peel, then mince or grate garlic. Drain and rinse beans.
In a large pot, heat 1 tsp (2 tsp) oil over medium-high heat. When the pot is hot, add chorizo. Season with salt and pepper. Cook for 2-3 min, breaking up chorizo into smaller pieces, until browned. Using a slotted spoon, transfer chorizo to a plate, reserving fat in the pan. (NOTE: Chorizo will finish cooking in step 5.)
To the pot with chorizo fat, add onions. Cook for 4-5 min, stirring occasionally, until softened. Season with salt and pepper. Add Spanish Spice Blend and three-quarters of the garlic. Cook for 1 min, stirring often, until fragrant.
To the pot with aromatics, add crushed tomatoes, chicken stock powder, 1 1/4 cups (2 1/2 cups) water, beans and chorizo. Bring to a boil. Once boiling, reduce heat to medium. Simmer for 14-16 min, stirring occasionally, until chorizo is cooked through. Season with salt and pepper, to taste.
Meanwhile, to a small bowl, add remaining garlic, mayo and 1 tsp (2tsp) water. Season with salt, then stir to combine. Divide stew between bowls, then top with potatoes. Dollop aioli over top. Enjoy!
