Chorizo Garbanzo Bean Stew
Ingredients
- 1 tablespoon vegetable oil
- 1 16 oz package Smoky Ridge™ Yo Amigo Chorizo Sausage, chopped into 1/2 inch thick slices 1 medium white onion, chopped
- 3 garlic cloves chopped
- 1 28 oz can crushed tomatoes or 3 cups tomato puree
- 1 cup beef broth low-sodium
- 1 cup dry red wine
- 3 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 big carrots
- 6 medium white potatoes
- 1 1/2 cups sweet peas frozen or fresh
- 2 15 oz each cans garbanzo beans
Instructions
- Warm oil in a pot over high heat, add chorizo and sautéefor 3 minutes each side.
- Transfer chorizo to a plate. Set aside.
- Sauté onion in the same pot, for 2 minutes or until it softens. Add garlic and cook for a few seconds.
- Pour in red wine, beef broth, add crushed tomatoes or tomato puree, salt, pepper, and bay leaves over onion. Cover and boil for 20 minutes over high-heat.
- While sauce is cooking, wash, peel and chop potatoes into 1-inch thick squares. Wash, peel and chop carrots into 1/2 inch thick slices.
- Add veggies and chorizo to the sauce. Cover and cook for 20 more minutes.
- Finally, incorporate sweet peas and garbanzo beans. Cover and cook for 20 more minutes or until vegetables are cooked but firm.
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