Spanish-Inspired Black Bean & Chorizo Stew
with roasted potatoes & aioli- Egg
- Mustard
- Soy
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!
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!
