I have mentioned before that my father in-law is Portuguese and until I met and married my husband over 20 years ago, I never even heard of chourico, let alone cooked with it. So when I saw a similar recipe in Bon Appetit Magazine a couple of months ago, I knew I wanted to give it a try. Of course I changed it around a little bit to suit our liking, but this dish was fantastic!
The only suggestion I would make would be to watch what type of chourico you purchase because they are different and depending on the brand or type you purchase, the meat could either be more smokey tasting and the consistency of the sausage might not be as firm as others. Our family prefers the Portuguese chourico, but when not available locally, I usually purchase the long, thin Spanish variety.
Here are three different types:
- Portuguese chourico is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke.They are available in sweet and hot varieties.
- Spanish chorizo is made from coarsely chopped pork and pork fat and is seasoned with smoked paprika and salt. You can purchase it spicy or sweet depending on the type of smoked paprika used. Chorizo comes in short, long, hard and soft varieties. In general, long, thin chorizos are sweet, and short chorizos are spicy.
- The Mexican versions of chorizo are made from fatty pork and the meat is usually ground rather than chopped, and different seasonings are used.
Chourico & Spinach White Bean Stew
Adapted from Bon Appetit
6 oz. Chourico
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1 tbsp. Extra Virgin Olive Oil
2 c. Fresh Spinach, stems removed, rinsed and packed
19oz. Cannellini Beans, rinsed and drained
1 1/2 c. Low-Sodium/Fat Free Chicken Broth
1/4 c. Pecorino Romano Cheese, grated
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
1. Peel skin from chourico, then chop into bite sized pieces.
2. Heat the oil in a Dutch oven (or large pot) over medium heat; then add the chourico, garlic and onions. Cook for approximately 5-6 minutes.
3. Next, add in the spinach and stir until it has wilted; then add in the beans. Smash half of the beans with the back of a wooden spoon as this will help thicken the stew; then add the chicken broth and cheese.
4. Allow to simmer for 10-15 minutes; then season with salt and pepper. Makes 3 cups.
Shared at Thursday’s Treasures 4/11/13