Portuguese Bean and Chorizo Stew with Garlic Toast
This rich and savory Portuguese-inspired bean stew is paired with spicy chorizo, offering a satisfying meal complemented by crispy garlic toast.
Preparation
Get these tasks done before you start cooking.
Prepping the Stew
- 1
Heat the oil
Heat 1 tbsp of olive oil in a large pot over medium heat.
- 2
Brown the chorizo
Add sliced chorizo and cook until browned. Remove and set aside.
- 3
Sauté aromatics
In the same pot, add remaining olive oil, sauté onion and garlic until translucent.
Preparing the Vegetables
- 1
Add veggies
Add diced bell pepper and carrots to the pot.
Tip: Ensure the beans are fully rinsed to avoid excess sodium.
- 2
Season and soften
Stir in smoked paprika, cook for 2 minutes until vegetables soften slightly.
Tip: Firmer vegetables like carrots should be sliced thinner to cook evenly with the stew.
- 3
Combine beans and liquids
Mix in white beans, diced tomatoes, and broth.
How to Make Portuguese Bean and Chorizo Stew with Garlic Toast
Total time: 2 h · Yields 6 servings
- 1
Simmer the Stew
Bring the mixture to a boil, then reduce to a simmer. Cook for 45 minutes.
- 2
Toast the Bread
Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and minced garlic, then season with salt.
- 3
Finish and Serve
Broil toast in the oven for 5 minutes until golden and crisp. Serve stew in bowls with two slices of garlic toast on the side.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, the stew can be made a day in advance, as the flavors deepen overnight.
Can I substitute the chorizo?
Yes, you can use smoked sausage or a vegetarian sausage for a meat-free version.
What dietary tweaks can I make?
For a gluten-free version, ensure chorizo is gluten-free and serve without the garlic toast.
How should I reheat the stew?
Reheat on the stovetop over low heat or in the microwave until steaming hot.
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